Giada's Creamy Sweet Potato and Rosemary Soup

Recipe by Recipe Reader
READY IN: 40mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition

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.

RECIPE MADE WITH LOVE BY

@Recipe Reader
Contributor
“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.”