Name: Creamy Sweet Potato and Rosemary Soup
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Unsalted butter, at room temperature - 3 tablespoons; Olive oil - 3 tablespoons; Shallots, thinly sliced - 3 large; Garlic, minced - 2 cloves; Kosher salt and freshly ground black pepper to taste - 2 cloves; Sweet potato, peeled and cut into 1/2-inch cubes - 2 pounds; Low-sodium chicken broth - 6 cups; Fresh rosemary - 2 sprigs; Mascarpone cheese, at room temperature - ½ cup

Ingredients for - Creamy Sweet Potato and Rosemary Soup

1. Unsalted butter, at room temperature 3 tablespoons

2. Olive oil 3 tablespoons

3. Shallots, thinly sliced 3 large

4. Garlic, minced 2 cloves

5. Kosher salt and freshly ground black pepper to taste 2 cloves

6. Sweet potato, peeled and cut into 1/2-inch cubes 2 pounds

7. Low-sodium chicken broth 6 cups

8. Fresh rosemary 2 sprigs

9. Mascarpone cheese, at room temperature ½ cup

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.