Giada's Creamy Sweet Potato and Rosemary Soup |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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From Giada De Laurentis. It's a lighter textured sweet potato soup that is both savory and sweet. I did try it with canned sweet potatoes, and that works too. For a half recipe, I used a 29 oz can of yams with the liquid and only 2 cups of chicken broth. Ingredients:
3 tablespoons unsalted butter |
3 tablespoons olive oil |
3 large shallots, thinly sliced |
2 -3 garlic cloves, minced |
kosher salt and black pepper |
2 lbs about 2 to 3 sweet potatoes, peeled, trimmed and cut into 1/2-inch pieces |
2 stems fresh rosemary (each about 6 inches long) |
6 cups low sodium chicken broth |
1/2 cup mascarpone cheese, at room temperature (or cream cheese) |
3 tablespoons maple syrup |
Directions:
1. In an 8-quart stockpot, melt the butter and oil together over medium-high heat.
2. Add the shallots and garlic, season with salt and pepper, and cook until soft, about 3 to 4 minutes.
3. Add the sweet potatoes, rosemary and chicken broth. Season with salt and pepper, and bring the mixture to a boil. Reduce the heat and simmer until the sweet potatoes are very tender, about 20 to 25 minutes.
4. Turn off the heat and remove the rosemary stems.
5. Add the mascarpone cheese and maple syrup.
6. Using an immersion blender, blend the mixture until smooth. Season with salt and pepper, to taste. Keep the soup warm over low heat until ready to serve.
7. Cook's Note: The soup can also be pureed by ladling, in batches, into a food processor or blender and blended until smooth.
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