This delicious soup is really Giada’s recipe with some slight variation. Thanks Giada!
I recently visited my sister for the weekend which was essential to shed the stress and mayhem of trying to be all things to everyone. I arrived on Friday night and she greeted me at the door wearing an adorable Halloween apron. At that instant, I could feel the healing begin. There is something about being with family to make you feel whole again.
She had prepared to make a creamy sweet potato soup infused with rosemary, and panninis made with ham, fontina and green apple. It was absolutely delicious. (The kids had teriyaki!)
In the picture above, this soup looks a little yellow which occured during photoshop. The soup was actually a beautiful orange color. Whatever color, yellow or orange, you want your soup to be will depend on the color of the sweet potatoes. Since they come in various colors, choose one that is best for your setting.
Since our theme was Halloween, she used dark reddish orange.
3 T. butter
3 T. olive oil
3 large shallots, thinly sliced
3 cloves garlic, minced
Kosher salt and white pepper
3 sweet potatoes, peeled trimmed and cut into 1/2 inch pieces
2 or 3 stems of fresh rosemary
6 C. chicken broth
1/2 C. marscarpone or cream cheese
1 1/2 T. maple syrup
In a large stockpot, melt the butter and oil together over medium high heat. When hot, add the shallots and garlic and stir together cooking for about 4 minutes. Add the sweet potatoes, rosemary and chicken stock. Cover pot and bring it to a boil. Reduce heat to medium and simmer for about 25 to 30 minutes until the sween potatoes are very tender. Turn off heat. Remove rosemary stems. Add the marscarpone or cream cheese. Using a hand held immersion blender, blend the soup until smooth. If you don’t have an immersion blender, use a blender, but you will have to wait until the soup is cool before blending. Stir in the maple syrup. Season with salt and pepper. Serve in little bowls and garnish with little sprigs of rosemary.