Celery And Potato Soup With Feta And Rosemary

Ingredients:

7 cups low-fat vegetable stock
3 cups chopped celery
1 medium onion, chopped
1/4 cup dry white wine
2 medium potatoes, peeld and cubed
1 tablespoon Dijon mustard
2 teaspoons chopped fresh rosemary
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1 bay leaf
1/2 cup crumbled light feta cheese
1/2 cup chopped fresh parsley


Directions:
In a large soup pot, bring 1/2 cup of the stock to a boil. Add the celery and onion; saute gently for 4 minutes. Add the wine, saute another 2 minutes.

Add the potatoes, mustard, rosemary, salt, pepper, bay leaf and remaining stock. Bring to a boil; reduce heat and simmer 15 minutes or until potatoes are cooked.

Remove the bay leaf. Stir in the feta cheese and parsley. Serve immediately.

Rosemary Pasta In Butter Roasted Garlic Sauce

Ingredients:

1 pound spaghetti
6 tablespoons unsalted butter
1/2 cup finely chopped onions
6 cloves garlic, chopped coarsely
1 cup chicken stock
2 tablespoons chopped fresh rosemary,
4 sprigs rosemary, for garnish
1/4 cup grated Parmesan cheese, plus more for the
table
Kosher salt to taste
Cracked black pepper to taste



Directions:
In a large saute pan over low heat, melt 4 tablespoons of the butter and add the onions. The butter and onions will slowly cook, becoming deep golden brown after 7 to 10 minutes. Add the garlic and continue cooking for 2 minutes.

Add chicken stock and the chopped rosemary. Increase the heat to medium-high and cook until reduced by a third, about 6 to 8 minutes.

Meanwhile, in a large pot, add 3 quarts of water and about 3 tablespoons sea salt or Kosher salt and bring to a full rolling boil. Add the spaghetti, return to a boil and cook for 7 to 10 minutes, until al dente. Drain in a colander and add the pasta to the sauce in the pan. Add the remaining 2 tablespoons butter and the cheese, mix well until the butter is incorporated. Adjust seasoning with salt and pepper to taste.