Sweet Potato & Rosemary Soup
2016-04-23 08:56:14
Serves 4
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
- 3 tablespoons butter
- 2 tablespoons olive oil
- 3 large shallots, thinly sliced
- 3 garlic cloves, minced
- 3 large sweet potatoes, peeled and cut into 1/2 inch pieces
- 2 tablespoons fresh rosemary, chopped fine
- 6 cups chicken broth
- 1/2 cup mascarpone cheese
- 3 tablespoons maple syrup
Instructions
- In a large pot, melt the butter and oil together over medium-high heat. Add the shallots and garlic and cook until soft, 4 minutes. Add the sweet potatoes, rosemary and chicken broth. Bring the mixture to a boil, reduce the heat and simmer until the potatoes are tender, 20 minutes. Turn off the heat and using an immersion blender, blend the mixture until smooth. You can also use a blender for this, working in small batches. Whisk in the mascarpone cheese and maple syrup. Season liberally with salt and pepper and serve hot!
Adapted from Giada De Laurentis
Adapted from Giada De Laurentis
SALT & PREPPY https://www.saltandpreppy.com/
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