Creamy Sweet Potato Rosemary Soup Food

GIADA'S CREAMY SWEET POTATO AND ROSEMARY SOUP

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, and 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.
• Add the mascarpone cheese and maple syrup.
• Using an immersion blender, blend the mixture 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.

CARIBBEAN CREAMY SWEET POTATO SOUP

Steps:

• Pierce sweet potatoes several times with a sharp knife and bake in a 350°F oven 1 hour or until tender.
• When cool enough to handle, peel, place in a large bowl and mash with a fork or potato masher.
• Heat oil in a medium saucepan over medium heat. Add onion, celery, garlic and basil.
• Cook, stirring frequently, 10 minutes or until vegetables are tender.
• Add small amounts of water as necessary, about a tablespoon at a time to prevent sticking.
• Gradually sit milk into saucepan. Add mashed sweet potatoes, salt, pepper, and allspice.
• Cook, stirring frequently, until soup just begins to boil.
• Serve right away or remove from heat and cover until serving time.

ROSEMARY SWEET POTATO SOUP

Steps:

• In dutch oven over medium high heat,combine chicken broth,sweet potatoes,carrots and 2 tsp.
• Rosemary.
• Bring to boil.
• Reduce heat to low,cover and simmer 20 minutes or until vegetables are tender.
• In medium skillet,combine butter,onion and garlic over medium heat.
• Stirring constantly,cook 8 minutes or until onions are translucent,transfer to large food processor.
• Reserving liquid,transfer sweet potato mixture to food processor,process until smooth.
• Stir pureed mixture into liquid.
• Stir in orange juice,salt and peppers.
• Return to low heat,cook 10 minutes or until heated through.
• Garnish each serving with fresh rosemary.

CREAMY SWEET POTATO ROSEMARY SOUP

Steps:

• Set a medium soup pot over medium heat. When hot, add the olive oil and, if using, the butter. When hot, add the shallots (or onions). Saute, stirring occasionally, for about 5 minutes, until translucent and tender. Add the garlic and cook, stirring, for 1 more minute.
• Stir in the rosemary, sweet potatoes, and vegetable broth. Continue heating over medium heat until the soup comes to a boil. Reduce heat to low and simmer 20 - 25 minutes, until potatoes are tender. Let cool until it's safe to puree.
• Using an immersion blender or working in batches with an upright blender, puree the soup.
• Return soup to pan and add the cream cheese (or alternatives). Whisk briskly over low heat until cream cheese is completely dissolved.
• Taste and add additional salt and pepper if desired. Serve.

CREAMY POTATO WITH ROSEMARY SOUP

Steps:

• Heat oil over medium-high heat in a large, deep saute pan until shimmering.
• Add potatoes, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes.
• Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
• Add cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
• Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until potatoes are tender, about 10 minutes.
• Using an immersion blender or traditional blender, puree (adding fresh rosemary)until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
• Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

CREAMY TURNIP AND SWEET POTATO SOUP

Steps:

• Heat the butter in a medium saucepan over medium heat. Add the onion and cook, stirring, until tender, 3 to 5 minutes. Add the potato, garlic, rosemary, thyme, nutmeg, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the stock and bring to a simmer.
• Add the sweet potato and turnip and simmer until the vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat and cool at least 5 minutes. Remove and discard the herbs and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch).
• Stir in the cream and reheat the soup if necessary, adjusting the consistency and seasoning with water, salt and pepper.
• Serve hot sprinkled with grated Parmesan.

ROSEMARY SWEET POTATO SOUP

Steps:

• Remove the rosemary needles from the sprigs. Mince the needles & pecans in a food processor until very fine & reserve for later.
• Melt the butter in a large pot then fry garlic and onions over medium heat until the onions are soft.
• Add the yams, cinnamon sticks, star anise, rosemary branches and the stock. Bring to a boil then reduce heat & simmer covered for 20 minutes or until the yams are soft.
• Remove the pot from the heat and discard the cinnamon sticks, star anise, & rosemary sprigs.
• In a food processor, purée the soup in batches until smooth. Return the puréed soup to the pot, add the remaining spices and cream, and heat just to the boiling point.
• Reduce the heat to low & simmer for 5 minutes. Remove from heat then taste and adjust the seasonings, if necessary. If the soup is too thick, add a bit of cream or stock.
• To serve, garnish with the reserved rosemary and pecans.

CREAMY SWEET POTATO AND ROSEMARY SOUP

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.