Giada's Creamy Sweet Potato And Rosemary Soup

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 3 tablespoons unsalted butter
• 3 tablespoons olive oil
• 3 large shallots, thinly sliced
• 2 -3 garlic cloves, minced
• kosher salt and black pepper
• 2 lbs 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 low sodium chicken broth
• 1/2 cup mascarpone cheese, at room temperature (or cream cheese)
• 3 tablespoons maple syrup

Recipe

• 1 in an 8-quart stockpot, melt the butter and oil together over medium-high heat.
• 2 add the shallots and garlic, season with salt and pepper, and cook until soft, about 3 to 4 minutes.
• 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.
• 4 turn off the heat and remove the rosemary stems.
• 5 add the mascarpone cheese and maple syrup.
• 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.
• 7 cook's note: the soup can also be pureed by ladling, in batches, into a food processor or blender and blended until smooth.