"Sweet Rosemary" Soup

Makes 4 to 6 servings

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

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.

- Adapted from Giada de Laurentiis, by Allie and Seth Lejeune

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.