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.
SAVORY SWEET POTATO TURNIP SOUP
So...anyone who sees the title is probably thinking "Ew! What a weird combo!" Well, all I can say is that I was out of veggies one day and had no patience to go to the store to buy some. So I basically scrounged around and put together something that I hoped would taste good - and it came out AWESOME!!! It is such an incredibly easy and fast recipe and it just goes so well with a crusty piece of garlic bread! YUM!
Provided by Shopmiami49
Categories Yam/Sweet Potato
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Saute the garlic and onion in the oil until translucent.
- Cube the veggies and throw into the pot. Pour in enough broth to just cover the veggies.
- Add salt and pepper.
- Bring to boil and then lower the flame and simmer, covered, for about 25 minutes, or until veggies are soft.
- Remove soup from flame and blend with a hand blender until thick and creamy. Pour in the milk and blend for a few more minutes.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 291, Fat 9.3, SaturatedFat 2.3, Cholesterol 8.5, Sodium 350.6, Carbohydrate 47.3, Fiber 5.8, Sugar 7.2, Protein 6.4
TURNIP AND SWEET POTATO GRATIN
This warming potato gratin, a great addition to the holiday table, is so simple that you'll want to make it all year long.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 1h30m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. In an 8-inch square baking dish, arrange a single layer of turnips and sweet potatoes, overlapping slightly. Season with salt and pepper and sprinkle with one-third of the flour. Repeat to make 3 more layers, sprinkling with salt, pepper, and flour between layers. Dot top layer with butter, then slowly pour broth and wine into dish, keeping layers intact. Cover with foil and bake until vegetables are tender when pierced with a knife, 45 minutes.
- Increase oven temperature to 425 degrees. Remove foil and sprinkle cheese over dish. Bake until cheese is golden and bubbling, 12 to 15 minutes. Let gratin sit 10 minutes before serving.
Nutrition Facts : Calories 156 g, Fat 4 g, Fiber 4 g, Protein 4 g
TURNIP AND POTATO SOUP
Creamy and savory, there are NEVER leftovers when I make this dish. A great way to incorporate turnips into your diet! If soup becomes too thick, thin with broth, water, or cream.
Provided by Cheri Walker
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Cook the bacon in a large saucepan over medium heat until the fat begins to render, about 4 minutes; remove from heat, and drain most of the rendered bacon drippings, reserving about 1 tablespoon in the skillet.
- Return the pan with the bacon and reserved drippings to medium heat; cook and stir the onion in the bacon and fat until translucent, about 4 minutes more. Stir the potato and turnip into the bacon mixture; cook and stir until the potato and turnip pieces are warmed, about 2 minutes.
- Add the thyme to the saucepan with enough water to cover the vegetable mixture; bring the water to a boil, reduce heat to medium-low, and cook at a brisk simmer until the potato and turnip are tender, 15 to 20 minutes.
- Heat butter in a small skillet. Cook and stir the kale leaves until they wilt, 2 to 3 minutes. Reduce heat to medium-low, and cook another 1 to 2 minutes. Stir the kale and the cream into the simmering soup; allow to simmer together another 2 to 3 minutes. Remove thyme sprigs before serving.
Nutrition Facts : Calories 275.5 calories, Carbohydrate 14.6 g, Cholesterol 65.1 mg, Fat 20.4 g, Fiber 2.3 g, Protein 9.3 g, SaturatedFat 10.4 g, Sodium 486.4 mg, Sugar 3.3 g
SWEET POTATO SOUP
A puree of potatoes, with just a hint of nutmeg. Perfect for a cold day!
Provided by K Laruffa
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Peel and cut vegetables into small, uniform pieces. Place in a pot, and cover with the chicken stock; use only the amount of stock needed to cover. Bring to a boil, and cook until vegetables are tender.
- Place vegetables and liquid into a food processor. Puree.
- Return pureed vegetables to the saucepan. Slowly stir in the cream, brown sugar, nutmeg, and butter. Add salt and pepper to taste.
Nutrition Facts : Calories 372.8 calories, Carbohydrate 39.8 g, Cholesterol 40.8 mg, Fat 18.9 g, Fiber 5.1 g, Protein 11.5 g, SaturatedFat 8.7 g, Sodium 1281.9 mg, Sugar 9.5 g
CREAMY TURNIP SOUP
In nearby Wardsboro, Vermont, they have a fall festival where one of the entrees is this delicious soup. Reheats wonderfully in a slow cooker! -Liz Wheeler, Wilmington, Vermont
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 9 servings (2-1/4 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven, heat butter over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half., Add turnips, broth and potato. Bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until vegetables are tender. Cool slightly., In a food processor, process soup in batches until smooth. Return all to pan. Stir in cream, salt and nutmeg; heat through., Meanwhile, in a large nonstick skillet, heat oil over medium-high heat. Add spinach; cook and stir just until wilted. Serve with soup.
Nutrition Facts : Calories 138 calories, Fat 6g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 526mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
SWEET POTATO, PARSNIP AND TURNIP BISQUE
This was an accidental creation that turned out to be quite delicious. My husband says all the flavors combined remind him of butternut squash.
Provided by Heirloom
Categories Yam/Sweet Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a 6-8 quart soup pot saute the onion and garlic in the olive oil until the onion is softened.
- Add the sweet potato, parsnip and turnip and cook until softened, about 8 minutes, stirring occasionally.
- Add the chicken stock and bring to a boil.
- Boil uncovered for 15 minutes or until vegetables are tender.
- Puree using either a stick/immersion blender or by transferring to a blender and then back to the pot.
- Slowly add the heavy cream into the puree.
- Ladle into bowls and garnish with a dollop of sour cream and a sprinkle of chopped flat leaf parsley.
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4.3/5 (16)Estimated Reading Time 2 minsCategory SoupsCalories 1352 per serving
- Heat olive oil in a large heavy-bottomed pot over medium-low heat. Add onions, garlic and sage and cook until the onions begin to turn translucent, about 5-8 minutes.
- Add the turnips, rutabaga, sweet potato, salt and pepper. Sweat the vegetables for 10 minutes, stirring occasionally.
- Add the water or stock and bring to a boil. Reduce heat, cover and simmer for 45 minutes or until all the vegetables are tender.
- Puree until smooth, then return to the pot and stir in freshly grated nutmeg. Heat through, taste for seasoning and serve.
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