Available on December 18th, 2012

Cream of Rosemary Roasted Beet and Potato Soup

In France, a velouté is a velvety soup thickened with crème fraîche. In this particular soup, I blended in potatoes and rosemary-flavored beets that are roasted until fragrant and caramelized, which give the soup an absolutely incredible color. With a garnish of rosemary-infused cream, you'll have a great first course for an elegant winter meal.

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Do you have questions about the recipe? Need help with a step? Ask Jackie using the comment section below!

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