CREAMY SWEET POTATO AND ROSEMARY SOUP
3 tablespoons unsalted butter -- at room temperature
3 tablespoons olive oil
3 large or 6 small shallots -- thinly sliced
2 cloves garlic -- minced (2 to 3)
Kosher salt and freshly ground black pepper
2 pounds sweet potatoes -- (about 2 to 3) peeled, trimmed and cut into 1/2-inch pieces
2 stems fresh rosemary -- (6-inch long)
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.
Per Serving (excluding unknown items): 1949 Calories; 118g Fat (47.4% calories from fat); 81g Protein; 214g Carbohydrate; 20g Dietary Fiber; 171mg Cholesterol; 370mg Sodium.
Exchanges: 10 1/2 Grain(Starch); 8 Lean Meat; 1/2 Vegetable; 20 Fat; 2 1/2 Other Carbohydrates.
Notes : giada-de-laurentiis
Posted by: pgeistfeld@yahoo.com
| Reply via web post | • | Reply to sender | • | Reply to group | • | Start a New Topic | • | Messages in this topic (1) |
No comments:
Post a Comment