Rosemary Mashed Potato Soup

Posted on


There’s no way around it: this week was not one of my favorites. I can usually tell how busy/stressed I am by how much soup I end up eating. This week, there was a lot of soup. However, I also had a few nice meals out: Gazala Place on Monday night for a meeting and Le Pain Quotidien on Friday for lunch with my sister.

I loved this Six-Vegetable Quiche!
Julia's Quiche Lorraine

I’ve been spending a lot of time at the library studying and working, and it hasn’t left me much time for experimenting in the kitchen. When I did my undergrad, four classes was nothing, especially since I wasn’t working or volunteering. In short, I’m never doing this again. Next semester, I’m sticking to two classes, volunteering at the same place I’ve been the past year, and a research assistant position. I’m planning to take on some more freelance work, too.

I just have to get through the next month. To get my weekend started, I threw in a load (or four) of laundry the second I got home and set out to test a recipe for White Bean Rosemary Mashed Potatoes (basically, you sub white beans for the butter & cream/milk). Partway through draining the potatoes, I decided to hang on to a little extra cooking water and make it into…you guessed it—soup! This is just a phase, it’ll pass.

I added some leftover garlicky kale from last night’s dinner and since I realized I was a little low on grains for the day, I toasted a slice of whole wheat bread for dipping purposes. What this lacks in presentation, it makes up for in flavor. I’d make it again.

Ingredients:

  • 1 potato, peeled and chopped into 2″ cubes
  • 1/2-3/4 c white beans (cooked or canned and rinsed)
  • 1 clove garlic, minced
  • Rosemary
  • Salt & Pepper to taste

Directions:

  1. Boil water and add potatoes. Cook until fork-tender, about 2o minutes.
  2. Drain most of the water. Add the white beans, garlic, and spices.
  3. Using a handheld blender, blend until smooth. You can also use a food processor.
  4. Serve hot.

 

3 thoughts on “Rosemary Mashed Potato Soup

    Ciao, 2010 | Keeping It Real Food said:
    December 31, 2010 at 11:24 pm

    […] Rosemary Mashed Potato Soup […]

    Vegetarian Awareness Month | Keeping It Real Food said:
    October 17, 2011 at 1:34 pm

    […] Rosemary mashed potato soup […]

    […] my dietetic internship from my aunt and her husband. I think I need to use it soon to make some rosemary mashed potato soup—the secret-ingredient white beans add a nice dose of protein and fiber. I think even Nora Ephron […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s