Wednesday, March 2, 2011

Creamy Sweet Potato and Rosemary Soup - Recipe of the Month


Spring is quickly approaching.
I promise.
The calendar tells me so.

But it is still March and there are going to be blustery days where a warm cup of soup - although that is so last winter - sounds like just the thing.

So, for my March Recipe of the Month I'm going to share this gorgeous Sweet Potato and Rosemary Soup.
Let's count it as one last hurrah with the winter root vegetables.



Creamy Sweet Potato and Rosemary Soup
adapted from Giada De Laurentiis

3 tablespoons unsalted butter, at room temperature

3 tablespoons olive oil
2 onions, thinly sliced (use shallots for a more delicate flavor)
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 cream, at room temperature
3 tablespoons pure maple syrup

In a large stockpot, melt the butter and oil together over medium-high heat. Add the onions 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 cream and maple syrup until smooth. Season with salt and pepper, to taste. Keep the soup warm over low heat until ready to serve.
Drizzle with a bit of left-over cream.

*You can ladle the soup into a blender or food processor to puree if you do not have an immersion blender.


Isn't she a pretty cup of soup?
Serve with crusty bread {my favorite from la brea} or a grilled ham and Gruyere sandwich on sourdough.
 
 
Previous Recipes of the Month:

1 comment:

Lucy said...

She is, very pretty!

Really just to say love the new layout!