This time of year, we like to do an easy dinner of soups, salad, and paninis, and this is a recipe we make often. You can vary the color of your soup by using purple Japanese sweet potatoes, vibrant orange sweet potatoes, or stick with the neutral cream of the white sweet potato.
- 3 Tbs unsalted butter, at room temperature
- 3 Tbs olive oil
- 3 large or 6 small shallots, thinly sliced
- 2 to 3 cloves garlic, minced
- Kosher salt and freshly ground black pepper
- 2 lbs. (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 Tbs maple syrup
- Optional toppings- rosemary sprig, diced pancetta, chives,
- 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.
- 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.*
- 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 be pureed by ladling, in batches, into a food processor or blender, and blended until smooth.
Recipe from Giada De Laurentiis