When I made the mashed potatoes yesterday, I knew there was going to be a lot left over. Normally I'd go ahead and reheat the potatoes and eat them on the side of the fried chicken. This time though, I had a plan to reinvent my leftover potatoes into a new dish. I'm quite proud of this as it is so outside-the-box for me. If you have a small household and tend to cook a boatload of mashed potatoes because cooking a small quantity will take about the same amount of time like I do, you might dig this.
Mashed Potato Soup with Roasted Garlic
adapted from Epicurious
2 tbsp unsalted butter
1/2 c minced onion
1 small rib of celery including the leaves, chopped fine
1 carrot, grated coarse
1 carrot, grated coarse
2 c chicken stock (from Better Than Bouillon)
1/4 tsp dried rosemary, crushed in a mortar and pestle
2 c mashed potatoes
1 tsp white-wine vinegar
1/4 tsp dried rosemary, crushed in a mortar and pestle
2 c mashed potatoes
1 tsp white-wine vinegar
green onion, for garnish if desired
Melt butter in a large saucepan. Cook the onion, celery, and carrot in the butter
over moderately low heat, stirring, until the vegetables are tender.
over moderately low heat, stirring, until the vegetables are tender.
Meanwhile squeeze roasted garlic into a bowl and mash.
Stir the garlic into the tender vegetables.
This was a lot pastier than I had anticipated it would be; stirring the garlic into the onions, celery and carrots didn't happen so much as sticking them to the garlic ball.
Stir in the stock and the rosemary; bring the mixture to a boil.
Whisk in the potatoes, a little at a time.
Bring the soup to a boil while whisking, and stir in the vinegar, and salt and pepper to taste.
Dish into serving bowls and garnish with green onions if desired.
If you had the foresight, a salad would've gone well with this soup. But the soup? Oh yeah, really good. So good, I was sort of kicking myself for not using all of the remaining mashed potatoes by doubling this recipe. Had I doubled it, I would've been able to report later on how well the soup freezes. That'll happen another time.
The soup was thick and just a little chunky with vegetables, which I liked very much. The garlic was more than an essence and fairly prominent, so keep that in mind if you aren't a garlic fanatic. If you prefer a thinner soup, simply use more stock. The chunkiness, if you aren't into that, could be overcome by transferring the soup into a blender or simply blending in the pot with one of those hand-held blenders I don't have (but seriously considered when I was at Costco not too long ago).
Overall, I was surprised by how satisfying the results were. Definitely going to do this again.
Cost:
- butter: $0.07
- onion: $0.25
- celery: $0.17
- carrot: $0.15
- roasted garlic: $1.50
- chicken stock: $0.26
- mashed potatoes: $0.96
- green onion, for garnish if desired: $0.30
Total: $3.66 or $0.92 for each of four generous servings.
2 comments:
This Mashed Potato Soup with Roasted Garlic looks really delicious, I will certainly try to produce one by myself, maybe this week. Soup is good for stomach problems.
Cheers.
Thanks Raso! I imagine soup would be good for stomachs as they should be easily digested. Good luck with your soup -- I hope you enjoy it as much as I liked this one!
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