What sounds more cozy and relaxing then eating a delicious bowl of soup and reading a great book (wearing said sweater)? Nothing. So grab a bowl and spoon, and whip up this delicious soup! Enjoy your Wednesday dolls. XoX
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Creamy sweet potato and rosemary soup
Giada De Laurentiis via
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 (6-inch long) stems fresh rosemary
2 pounds (about 2 to 3) sweet potatoes, peeled, trimmed and cut into 1/2-inch pieces
6 cups low-sodium chicken broth
1/2 cup mascarpone cheese, at room temperature
3 tablespoons maple syrup
Preparation
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 for 3 to 4 minutes until soft. Add the sweet potatoes, rosemary and chicken broth. Season with salt and pepper. 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.
Yield: 4 to 6 servings (8 cups), Prep time: 15 minutes, Cook time: 25 to 30 minutes
These lovely (and comfy) threads will surely have you begging for jack frost to make a visit pronto.
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