Giada's Creamy Sweet Potato Soup
Recipe: #10855
October 28, 2013
Categories: Sweet Potato/Yam, Brunch, Sunday Dinner, Thanksgiving, Gluten-Free, High Fiber, No Eggs, more
"From Giada De Laurentis. It's a lighter textured sweet potato soup that is both savory and sweet. Fresh rosemary gives it an unique touch. I do make it with canned sweet potatoes, and that works too. For a half recipe, I use a 29 oz can of "yams" with the liquid and only 2 cups of chicken broth."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (419.4 g)
- Calories 529
- Total Fat - 39.1 g
- Saturated Fat - 16.1 g
- Cholesterol - 127.7 mg
- Sodium - 848.1 mg
- Total Carbohydrate - 23 g
- Dietary Fiber - 2.1 g
- Sugars - 10 g
- Protein - 22.1 g
- Calcium - 119.5 mg
- Iron - 2.7 mg
- Vitamin C - 5.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In an 8-quart stockpot, melt the butter and oil together over medium-high heat.
Step 2
Add the shallots and garlic, season with salt and pepper, and cook until soft, about 3 to 4 minutes.
Step 3
Add the sweet potatoes, rosemary and chicken broth. Season with salt and pepper, and bring the mixture to a boil. Reduce the heat and simmer until the sweet potatoes are very tender, about 20 to 25 minutes.
Step 4
Turn off the heat and remove the rosemary stems.
Step 5
Add the mascarpone cheese and maple syrup.
Step 6
Using an immersion blender, blend the mixture until smooth. Season with salt and pepper, to taste. Keep the soup warm over low heat until ready to serve.
Step 7
Cook's Note: The soup can also be pureed by ladling, in batches, into a food processor or blender and blended until smooth.
Tips
No special items needed.
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