Sweet Potato Soup With Mascarpone Food

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.

SWEET POTATO SOUP

Steps:

• In a large saucepan, saute the onion, red pepper and carrots in oil for 3 minutes. Stir in the ginger, garlic, cayenne and pepper; cook 2 minutes longer. Add the broth, tomatoes and sweet potato. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender., Cool slightly. In a blender, cover and process soup in batches until smooth. Return all to pan and heat through. Stir in peanut butter and honey. Cook and stir until peanut butter is melted. Garnish servings with green onions.

SLOW COOKER SWEET POTATO SOUP

Steps:

• In a 4- or 5-qt. slow cooker, combine all ingredients except sour cream and pepitas. Cook, covered, on low until potatoes are tender, 5-6 hours., Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to slow cooker and heat through. If desired, top servings with sour cream and pepitas. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.

SIMPLE SWEET POTATO SOUP

Steps:

• Place potatoes and ginger in large saucepan. Pour in chicken stock and water, and bring to a boil over high heat. Reduce heat to medium low, cover, and simmer until the potatoes have softened, about 30 minutes.
• Puree potatoes and lime juice in a food processor, or with a hand blender until smooth. Return soup to saucepan and stir in milk or cream as desired; heat until warmed through.

SWEET POTATO SOUP WITH MASCARPONE

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.

SWEET POTATO SOUP

Steps:

• In a heavy saucepot, over medium-low heat, cook the flour and butter, stirring constantly until roux achieves a light caramel color. Add the broth and brown sugar, bring to a boil, then lower to a simmer. Stir in the sweet potatoes and spices, bring to a simmer again, and cook for 5 minutes more. In a blender, puree the soup in batches and return to saucepot. Add the milk, and reheat soup. Season with salt and pepper, ladle into warm soup bowls and serve.

MAPLE BACON SWEET POTATO SOUP RECIPE BY TASTY

Steps:

• Lay 3 slices of bacon on a greased pan.
• Bake for 20 minutes at 400°F (200°C), flip once halfway through.
• Dab off any extra oil and brush maple syrup on both sides of the bacon.
• Bake for an additional 3-5 minutes (until the bacon is crispy).
• Cut up the bacon into small pieces and set aside for garnishing the soup later.
• Melt 1 Tbsp. of butter. Add in the onion, stir, and cook on medium heat until fragrant.
• Add in the sweet potatoes, chicken broth, and spices. Cover and bring to a boil.
• Let simmer for 15-20 minutes until the potatoes have softened. Add 2 tbsp of maple syrup and stir.
• Then blend with an immersion blender or transfer to a blender and blend in batches until smooth and well-combined.
• Serve up and garnish with heavy cream (optional), the maple bacon, and a sprinkle of cinnamon (optional).
• Enjoy!

CREAMY SWEET POTATO AND ROSEMARY SOUP

Steps:

• Melt butter and olive oil together in an 8-quart stockpot over medium-high heat. Add shallots and garlic. Season with salt and pepper and cook until soft, 3 to 4 minutes. Add sweet potatoes, chicken broth, and rosemary. Season with more salt and pepper.
• Bring mixture to a boil. Reduce heat and simmer until sweet potatoes are very tender, about 25 minutes.
• Turn off heat and remove rosemary stems. Using an immersion blender, blend mixture until smooth and thick. Whisk in mascarpone cheese until smooth. Season with salt and pepper. Keep soup warm over low heat until ready to serve.

SWEET MASCARPONE SPREAD

Steps:

• Mix all ingredients together. Spread on bagel, toast, or eat by itself.