I’ve been trying to make a new soup a week, in the hopes that I can discover some new favorites.
But last week, Nate asked me to make one of his all-time favorites. And I love it so much, I heartily agreed!
Giada’s Creamy Sweet Potato and Rosemary Soup has the perfect blend of sweet potato sweetness and a touch of savory from the rosemary. It’s creamy, making it perfect to accompany a hearty sandwich or even to start off a main meal. (I served it last Easter before taking out the turkey and ham).
This definitely is a keeper and I highly recommend that you try it!
(Oh, I lost the pic that I took of my soup, so I’ll have to add one the next time I make it… which probably won’t be long from now).
(as found on the Food Network by Giada).
- 3 tablespoons unsalted butter, at room temperature
- 3 tablespoons olive oil
- 3 large or 6 small shallots, thinly sliced
- 2 to 3 cloves garlic, minced
- Kosher salt and freshly ground black pepper
- 2 pounds (about 2 to 3) sweet potatoes, peeled, trimmed and cut into 1/2-inch pieces
- 2 (6-inch long) stems fresh rosemary
- 6 cups low-sodium chicken broth
- 1/2 cup mascarpone cheese, at room temperature
- 3 tablespoons maple syrup
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.