- 10ml olive oil
- 100g chopped shallots
- 2 cloves garlic, finely chopped
- Sprig of fresh rosemary, picked
- 350g charlotte potatoes, peeled and sliced
- 800ml chicken stock
- Halen mon, spiced salt to taste
- 300ml Yorkshire rape oil
- White pepper to taste
- Lemon juice
Potato, Rosemary and Yorkshire Rapeseed Oil Soup
Kevin Kindland
10th May 2015
Potato, Rosemary and Yorkshire Rapeseed Oil Soup
Potato, Rosemary and Yorkshire Rapeseed Oil Soup
Ingredients
Method
Lightly fry the shallots and garlic in olive oil. Add the picked
rosemary and potatoes, pour over the stock and ring to the oil. Simmer for 15
minutes until the potatoes are just cooked. Remove the cooked potato soup from the
heat and lend in a food processor. Pass through a fine sieve into a large mixing owl,
using a hand held lender, slowly whisk in the rapeseed oil to give a smooth glossy
texture to the soup. Season to taste with spiced salt, white pepper and lemon juice
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