Recipe information
Ingredients for - Creamy Sweet Potato and Rosemary Soup
6. Sweet potato, peeled and cut into 1/2-inch cubes - 2 pounds
How to cook deliciously - Creamy Sweet Potato and Rosemary Soup
1. Stage
Melt butter and olive oil together in an 8-quart stockpot over medium-high heat. Add shallots and garlic. Season with salt and pepper and cook until soft, 3 to 4 minutes. Add sweet potatoes, chicken broth, and rosemary. Season with more salt and pepper.
2. Stage
Bring mixture to a boil. Reduce heat and simmer until sweet potatoes are very tender, about 25 minutes.
3. Stage
Turn off heat and remove rosemary stems. Using an immersion blender, blend mixture until smooth and thick. Whisk in mascarpone cheese until smooth. Season with salt and pepper. Keep soup warm over low heat until ready to serve.