SWEET POTATO SOUP WITH MASCARPONE
This is a modification on a recipe that is one of my recipe books. I made it lighter by cutting out oil and nuts. You can also try it with roasted hazelnuts like the original, but I feel the soup is good enough without it.
Provided by Tea Girl
Categories Yam/Sweet Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat butter in pot on medium heat.
- Add onions and garlic and fry until onions are clear.
- Add potatoes and ginger and fry for 1 minute.
- Add broth and bring to boil.
- Cover and simmer for 30 minutes.
- Puree with hand blender. (I like mine very smooth, but if you want it more lumpy, be careful not to over-blend).
- Add mascarope and stir in until most large lumps are gone but small lumps remain.
- Cook for 2 minutes on medium heat and add salt and pepper to taste. (I added a lot of pepper and only a dash of salt. The amount of salt needed will depend on the broth you used and personal taste.).
- Serve with bread.
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