Chef Donís Kitchen Recipe File  
RECIPE NAME: Rosemary Potato Soup - Prep Original Date:
DIRECTORY: Soups & Stews 7/1/96
    Revision Date:


4 quarts



olive oil 2 TBSP    
onions, coarse chopped 4 cups/ 1 lb wt    
russet potatoes, peeled, coarsely chopped 1-2" 10 cups/3 lb wt    
rosemary, fresh minced 4 tsp    
Chicken Stock (see recipe Stocks & Broths) 8 cups    
heavy cream 4 cups    
salt mix 3:1 1 TBSP    
black pepper, fine ground fresh 1 tsp    
garlic, minced 1 TBSP    

Sautee "A" ingredients until potatoes and onions are becoming clear around the edges.

Add "B" ingredients and simmer until potatoes are soft. Puree and adjust consistency with chicken broth.

Refrigerate to cool or serve immediately.