Ingredients
- 3 tablespoons butter, unsalted
- 3 tablespoons oil (olive oil)
- 2 large shallots, thinly sliced
- 2 garlic cloves, minced
- Kosher salt and black pepper
- 2 pounds sweet potatoes (about 2 to 3 sweet potatoes, peeled, trimmed and cut into 1/2-inch pieces)
- 2 stems fresh rosemary (each about 6 inches long)
- 6 cups chicken broth, low sodium
- 1/2 cup mascarpone cheese, at room temperature (or cream cheese)
- 3 tablespoons maple syrup
How to Make
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Step 1: In an 8-quart stockpot, melt the butter and oil together over medium-high heat.
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Step 2: Add the shallots and garlic, season with salt and pepper, and cook until soft, about 3 to 4 minutes.
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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.
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Step 4: Turn off the heat and remove the rosemary stems.
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Step 5: Add the mascarpone cheese and maple syrup.
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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.
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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.
We hope you enjoy this recipe!
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