Herbal Warmth — Rosemary Potato Soup with Paprika Oil
As for rosemary, I let it run all over my garden walls, not only because my bees love it but because it is the herb sacred to remembrance and to friendship, whence a sprig of it hath a dumb language.” — Sir Thomas More
Rosemary potatoes are my favorite to enjoy anytime of the year.
I always find myself circling around the oven when potatoes are roasting. Is it the intoxicating aroma of rosemary, or the anticipation of a warm bite of the potatoes?
I think it is both.
Hot from the oven on cool nights or at room temperature on warm days, they are always delicious. A cold nibble from the fridge does not disappoint me either. It is a classic combination that is very satisfying.
And who needs chips or french fries when oven-roasted spuds can treat our taste buds guilt free?
But today it’s about soup. My first pot of warm soup this autumn.
And it’s rosemary potato soup.
A pot of familiar flavors simmered on stove top.
This soup has the same foundation of flavors. Fragrant rosemary perfumes the soup and garlic gives it pungency. In addition, I added sauted onions and fresh scallions to it. Sauted onions also used as garnish in this recipe, give a deep flavorful bite. A drizzle of paprika oil adds color and warmth to this soup.
This recipe is vegan. But you can add a little milk for creaminess. Also garnish with your favorite cheese, if you wish.
The basic soup can be dressed several ways with your choice of garnish. I have enjoyed a few combinations.
-Kalamata olives, sun dried tomatoes, Pecorino cheese, and a drizzle of rosemary oil or plain extra virgin olive oil
-Sauted or oven-roasted mushrooms with paprika oil
-Basil pesto and bits of sun dried tomatoes
-Caramelized onions, Parmesan cheese, and roasted hazelnuts.
Be creative and let your palate guide you. A basic soup with so many options to dress it with.
See what you have in your pantry and fridge to brighten it to your liking.
I would love to hear your ideas.
¼ cup olive oil
½ teaspoon paprika
Warm olive oil in a small pot. Remove from heat. Stir in paprika. Whisk lightly to dissolve well. Set aside.
If you like spicy, make chili oil instead.
3 tablespoons olive oil
2 cups onion, diced small
6 cups potatoes (3 large), diced small
5-6 large cloves of garlic, minced
1 teaspoon dried or 2 teaspoon fresh rosemary (or to taste)
Sea salt to taste
Pepper to taste
4-5 green scallions, chopped plus for garnish, chopped fine
3 cups water or vegetable stock
Heat oil in a heavy-bottom pot and add onions. Saute on medium-high heat for 8-10 minutes or until golden. You want some color but be careful not to burn the onions. Save a tablespoon or so for garnish. Stir in garlic, potatoes, rosemary, salt, and pepper. Cook for a minute and add scallions and water or vegetable stock.
Bring it to boil and cover the pot with a lid. Simmer for 25-30 minutes or until potatoes are cooked. Let it cool a little. Puree with immersion blender or in a blender to desired consistency according to your taste–smooth and creamy or rustic and chunky. Add a little water or stock if it is too thick. Adjust seasonings. Set aside.
To serve, heat the soup and ladle into bowls. Garnish with browned onions. scallions, and a drizzle of paprika oil.
Note: I used water but if you wish, you can use vegetable stock. Potatoes absorb a lot of flavors, so adjust flavors to your taste. Add as much or as little garlic, salt, pepper. Rosemary can be overpowering, if used in excess. Garnish to your taste. If you like spicy food, make chili oil instead of paprika oil.