Leek Sweet Potato And Rosemary Soup Recipes

LEEK, SWEET POTATO AND ROSEMARY SOUP

Steps:

• Spray the bottom of a large saucepan about 5 times with the cooking spray. Turn the heat on high and when the oil begins to bubble turn the heat down to a medium temperature.
• Sauté the leeks and garlic for 2 to 3 minutes stirring constantly to ensure they do not burn.
• Add the chopped potatoes and rosemary and stir around the pan for a minute or so.
• Add the chicken stock and simmer for approximately 20 - 25 minutes until soft.
• Puree the soup to a thick consistency either in a food processor or with a stick blender.
• Return to the pan and season to taste.
• Serve with just a sprinkling of rosemary on top for garnish.

SWEET POTATO, LEEK & ROSEMARY SOUP

Steps:

• Chop up all of the vegetables and add to your soup maker/pan with the rest of the ingredients
• If using a soup maker, set to the smooth setting and leave the machine to do the work
• If using a pan, cook until the vegetables have softened and then blend
• If the soup is too thick for your liking, add a little bit more water until it is the thickness you like

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.

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.