Sweet Potato Soup With Mascarpone Recipes

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SWEET POTATO SOUP WITH MASCARPONE



Sweet Potato Soup With Mascarpone image

This is a modification on a recipe that is one of my recipe books. I made it lighter by cutting out oil and nuts. You can also try it with roasted hazelnuts like the original, but I feel the soup is good enough without it.

Provided by Tea Girl

Categories     Yam/Sweet Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons butter
1 medium onion, peeled and chopped
1 garlic clove, peeled and minced
500 g sweet potatoes, peeled and cubed
20 g ginger, peeled and chopped
750 ml vegetable stock
250 g low-fat mascarpone cheese
salt and pepper

Steps:

  • Heat butter in pot on medium heat.
  • Add onions and garlic and fry until onions are clear.
  • Add potatoes and ginger and fry for 1 minute.
  • Add broth and bring to boil.
  • Cover and simmer for 30 minutes.
  • Puree with hand blender. (I like mine very smooth, but if you want it more lumpy, be careful not to over-blend).
  • Add mascarope and stir in until most large lumps are gone but small lumps remain.
  • Cook for 2 minutes on medium heat and add salt and pepper to taste. (I added a lot of pepper and only a dash of salt. The amount of salt needed will depend on the broth you used and personal taste.).
  • Serve with bread.

CREAMY SWEET POTATO AND ROSEMARY SOUP



Creamy Sweet Potato and Rosemary Soup image

Provided by Giada De Laurentiis

Time 42m

Yield 4 to 6 servings (8 cups)

Number Of Ingredients 10

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 (about 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
3 tablespoons maple syrup

Steps:

  • 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. 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. 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.
  • Cook's Note: The soup can also be pureed by ladling, in batches, into a food processor or blender and blended until smooth.

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