"Sweet Rosemary" Soup
Makes 4 to 6 servings 3 tablespoons unsalted butter, at room temperature 3 tablespoons olive oil
Makes 4 to 6 servings
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3 tablespoons unsalted
butter, at room
temperature
3 tablespoons olive oil
3 large or 6 small
shallots, thinly sliced
2 to 3 cloves garlic,
minced
Kosher salt and freshly ground black pepper
2 pounds (2 to 3) sweet
potatoes, peeled,
trimmed, and cut
into 1/2-inch pieces
2 (6-inch long) stems
fresh rosemary
6 cups low-sodium
chicken broth
1/2 cup mascarpone
cheese, at room
temperature
1 to 3 tablespoons
maple syrup
(to taste)
Bacon, cooked and
crumbled, for
garnish
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1. In an 8-quart stockpot, melt the butter and oil together over medium-high heat. Add the shallots and garlic. Season with salt and pepper and cook until soft, about 3 to 4 minutes.
2. Add the sweet potatoes, rosemary, and chicken broth. Season with salt and pepper, to taste. Bring the mixture to a boil, reduce the heat, and simmer until the sweet potatoes are very tender, about 20 to 25 minutes. Turn off the heat and remove the rosemary stems.
3. Using an immersion blender, blend the mixture until smooth and thick. Whisk in the mascarpone cheese and maple syrup until smooth. Season with salt and pepper to taste. Keep the soup warm over low heat until ready to serve. Garnish with bacon.
Per serving (based on 6): 406 calories, 10 grams protein, 47 grams carbohydrates, 3 grams sugar, 20 grams fat, 36 milligrams cholesterol, 458 milligrams sodium, 6 grams dietary fiber.