This comforting soup is perfect for these last chilly days of winter. You can have fun with it by using different kinds of sweet potatoes: Stokes Purple makes the soup a vibrant purple color, Japanese sweet potatoes give it a neutral cream color, and using traditional Garnet sweet potatoes results in a festive orange. Garnish with a topping such as rosemary or pumpkin seeds. You can also make a healthier vegan option by substituting the butter with ghee or olive oil and omitting the mascarpone. I make this lighter version all the time and it’s just as good and freezer-friendly too!
(Recipe from Giada De Laurentiis.)
Serves 4 to 6. Gluten Free. Ingredients:
- 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 (optional)
- 3 tablespoons maple syrup (optional)
- Optional toppings: Fresh/fried rosemary, diced pancetta, chives, pumpkin seeds, creme fraiche
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. Blend the mixture until smooth and thick. If desired, whisk in the mascarpone cheese and/or add maple syrup until smooth. Season with salt and pepper, to taste. Keep the soup warm over low heat until ready to serve.