Creamy Sweet Potato And Rosemary Soup
Serves: 2
Presley Zulauf
1 January 1970
Based on User reviews:
49
Spice
59
Sweetness
48
Sourness
41
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
In an 8-quart stockpot, melt the butter and oil together over medium-high heat
2
Add the shallots and garlic
3
Season with salt and pepper and cook until soft, about 3 to 4 minutes
4
Add the sweet potatoes, rosemary and chicken broth
5
Season with salt and pepper, to taste
6
Bring the mixture to a boil, reduce the heat and simmer until the sweet potatoes are very tender, about 20 to 25 minutes
7
Turn off the heat and remove the rosemary stems
8
Using an immersion blender, blend the mixture until smooth and thick
9
Whisk in the mascarpone cheese and maple syrup until smooth
10
Season with salt and pepper, to taste
11
Keep the soup warm over low heat until ready to serve
12
Cook's Note: The soup can also be pureed by ladling, in batches, into a food processor or blender and blended until smooth