Potato Leek & Rosemary Soup
1/2 lb golden potatoes, peeled and chopped
1 parsnip, peeled and chopped
~2 tbls EVOO
1 leek, sliced
1 tsp dried rosemary (fresh would work as well)
2 cups chicken broth
1/2 cup light coconut milk (from a can)
Steam the potatoes and parsnip for about 20 minutes.
In a large pot, saute the leek in EVOO. Add in the garlic and pepper. When the leeks are good and soft add in the chicken broth, coconut milk and rosemary and bring to a boil. Add in the potatoes and turnips, cover and turn down to a simmer. Simmer for about 15 minutes, stir a couple of times in between.
Add about half (as to not flood) to your food processor and blend. Place back into the pot and do the same to the other half.
This was pretty thick, to thin you could add more chicken broth, coconut milk or water.
Yep, I love rosemary.