Potato, Rosemary and Yorkshire Rapeseed Oil Soup

Kevin Kindland

Kevin Kindland

10th May 2015

Potato, Rosemary and Yorkshire Rapeseed Oil Soup

Potato, Rosemary and Yorkshire Rapeseed Oil Soup


  • 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


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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