Creamy Sweet Potato And Rosemary Soup Recipes

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.

Steps:

• Preheat the oven to 400°F (200ºC).
• Slice the top and bottom off of the sweet potatoes, and slice potatoes in half crosswise. Rest each half on the broader end, then slice 3 times vertically and horizontally. Turn the potatoes on their side and make 4 or five more slices, to form cubes.
• Transfer the sweet potatoes to a baking sheet, then add the oil, rosemary, salt, and pepper. Toss to coat evenly.
• Bake for 35-40 minutes, until the sweet potatoes are tender and starting to brown around the edges.
• Let cool for 5 minutes. Garnish with chopped parsley before serving.
• Enjoy!

Steps:

• Heat oil over medium-high heat in a large, deep saute pan until shimmering.
• Add potatoes, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes.
• Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
• Add cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
• Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until potatoes are tender, about 10 minutes.
• Using an immersion blender or traditional blender, puree (adding fresh rosemary)until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
• Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

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.

Steps:

• Sauté pancetta in heavy large saucepan over medium-high heat until crisp, about 5 minutes. Using slotted spoon, transfer pancetta to paper towels.
• Add 1 1/2 tablespoons butter to drippings in same saucepan; add shallots and reduce heat to medium. sauté until shallots are soft and golden, about 4 minutes. Stir in 1 teaspoon rosemary, then mashed sweet potatoes and 31/2 cups broth. Bring to boil. Reduce heat to medium-low and simmer 10 minutes to blend flavors, adding more broth by 1/4 cupfuls to thin soup, if desired. Season to taste with salt and pepper. Puree soup in blender or processor if necessary.
• Meanwhile, melt remaining 11/2 tablespoons butter in small skillet over medium-high heat. Add bread cubes and remaining 1/2 teaspoon rosemary and sauté until croutons are crisp and golden, about 3 minutes.
• Ladle soup into bowls. Top with croutons and pancetta and serve.

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.

Steps:

• Cashew Cream: Place non-dairy milk and cashews in a high powered blender and blend until smooth and creamy. Set aside.
• Add onion, sweet potatoes, cumin, parsley flakes and broth in a large pot. Bring to a boil, stirring frequently to prevent sticking or burning.
• Reduce heat to a simmer and cook 20 to 25 minutes or until potatoes are soft.
• Puree with immersion blender until smooth. Add cashew cream and mix well.

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.