GIADA'S CREAMY SWEET POTATO AND ROSEMARY SOUP
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.
Provided by Recipe Reader
Categories Yam/Sweet Potato
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 235.4, Fat 10.5, SaturatedFat 3.8, Cholesterol 11.4, Sodium 119, Carbohydrate 31.5, Fiber 3.4, Sugar 9.5, Protein 5.7
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