CREAMY SWEET POTATO AND ROSEMARY SOUP
Provided by Giada De Laurentiis
Time 42m
Yield 4 to 6 servings (8 cups)
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, to taste. 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. Using an immersion blender, blend the mixture until smooth and thick. Whisk in the mascarpone cheese and maple syrup 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.
CREAMY SWEET POTATO ROSEMARY SOUP
Fresh rosemary and creamy sweet potatoes unite happily in this super-simple (yet super-scrumptious) soup.
Provided by Kare for Kitchen Treaty
Time 40m
Number Of Ingredients 11
Steps:
- Set a medium soup pot over medium heat. When hot, add the olive oil and, if using, the butter. When hot, add the shallots (or onions). Saute, stirring occasionally, for about 5 minutes, until translucent and tender. Add the garlic and cook, stirring, for 1 more minute.
- Stir in the rosemary, sweet potatoes, and vegetable broth. Continue heating over medium heat until the soup comes to a boil. Reduce heat to low and simmer 20 - 25 minutes, until potatoes are tender. Let cool until it's safe to puree.
- Using an immersion blender or working in batches with an upright blender, puree the soup.
- Return soup to pan and add the cream cheese (or alternatives). Whisk briskly over low heat until cream cheese is completely dissolved.
- Taste and add additional salt and pepper if desired. Serve.
CREAMY SWEET POTATO AND ROSEMARY SOUP
This recipe changed everything in my relationship with sweet potatoes. If you're a savory-not-sweet person, give this hearty, aromatic soup a try. Originally published in a 1950s rural Wisconsin newspaper with no attribution, passed along by a family friend.
Provided by JONADECKER
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Melt butter and olive oil together in an 8-quart stockpot over medium-high heat. Add shallots and garlic. Season with salt and pepper and cook until soft, 3 to 4 minutes. Add sweet potatoes, chicken broth, and rosemary. Season with more salt and pepper.
- Bring mixture to a boil. Reduce heat and simmer until sweet potatoes are very tender, about 25 minutes.
- Turn off heat and remove rosemary stems. Using an immersion blender, blend mixture until smooth and thick. Whisk in mascarpone cheese until smooth. Season with salt and pepper. Keep soup warm over low heat until ready to serve.
Nutrition Facts : Calories 364.3 calories, Carbohydrate 36.7 g, Cholesterol 42.6 mg, Fat 21.7 g, Fiber 4.8 g, Protein 7.8 g, SaturatedFat 9.7 g, Sodium 210.7 mg, Sugar 8.1 g
SWEET POTATO & ROSEMARY SOUP WITH GARLIC TOASTS
This rustic soup is super-quick and cheap to make, but full of flavour
Provided by Good Food team
Categories Lunch, Soup
Time 30m
Number Of Ingredients 7
Steps:
- Heat the oil in a large saucepan, then fry the onion until soft. Crush 2 garlic cloves, add to the onion, then fry for 1 min more. Stir in the sweet potato, then cover with the stock and bring to the boil. Strip the leaves from one of the rosemary sprigs, then add to the pan. Simmer for 10 mins until the potato is soft.
- Meanwhile, heat oven to 200C/ fan 180C/gas 6. Place the bread on a baking sheet, then brush with olive oil. Slice the remaining garlic clove in half, then rub the cut side over the bread along with the leaves from the second rosemary sprig. Season, then bake for 10 mins until crisp and golden.
- Use a hand blender to roughly purée the soup, adding a splash of hot water if it seems too thick. Season well, then pour into warmed bowls and serve with the toasts.
Nutrition Facts : Calories 458 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 84 grams carbohydrates, Sugar 15 grams sugar, Protein 20 grams protein, Sodium 2.49 milligram of sodium
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