Giada's Creamy Sweet Potato and Rosemary Soup
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 44.37 ml unsalted butter
- 44.37 ml olive oil
- 3 large shallots, thinly sliced
- 2-3 garlic cloves, minced
- kosher salt and black pepper
- 907.18 g about 2 to 3 sweet potatoes, peeled, trimmed and cut into 1/2-inch pieces
- 2 stems fresh rosemary (each about 6 inches long)
- 1419.54 ml low sodium chicken broth
- 118.29 ml mascarpone cheese, at room temperature (or cream cheese)
- 44.37 ml maple syrup
directions
- In an 8-quart stockpot, melt the butter and oil together over medium-high heat.
- Add the shallots and garlic, season with salt and pepper, and cook until soft, about 3 to 4 minutes.
- 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.
- Turn off the heat and remove the rosemary stems.
- Add the mascarpone cheese and maple syrup.
- 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.
- 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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RECIPE SUBMITTED BY
Recipe Reader
United States