CREAMY SWEET POTATO AND ROSEMARY SOUP
Provided by Giada De Laurentiis
Time 42m
Yield 4 to 6 servings (8 cups)
Number Of Ingredients 10
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.
LEEK, SWEET POTATO AND ROSEMARY SOUP
The creamy combination of flavours in this leek sweet potato and rosemary soup marinates together perfectly creating a delicious comfort soup. Not only that, it's really simple and quick to make too!
Provided by Neil
Categories Lunch
Time 50m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 336 kcal, Carbohydrate 66.1 g, Protein 11.1 g, Fat 3.3 g, SaturatedFat 0.9 g, Cholesterol 7.6 mg, Sodium 509.5 mg, Fiber 8.4 g, Sugar 16.2 g, ServingSize 1 serving
SWEET POTATO & ROSEMARY SOUP WITH GARLIC TOASTS
This rustic soup is super-quick and cheap to make, but full of flavour
Provided by Good Food team
Categories Lunch, Soup
Time 30m
Number Of Ingredients 7
Steps:
- Heat the oil in a large saucepan, then fry the onion until soft. Crush 2 garlic cloves, add to the onion, then fry for 1 min more. Stir in the sweet potato, then cover with the stock and bring to the boil. Strip the leaves from one of the rosemary sprigs, then add to the pan. Simmer for 10 mins until the potato is soft.
- Meanwhile, heat oven to 200C/ fan 180C/gas 6. Place the bread on a baking sheet, then brush with olive oil. Slice the remaining garlic clove in half, then rub the cut side over the bread along with the leaves from the second rosemary sprig. Season, then bake for 10 mins until crisp and golden.
- Use a hand blender to roughly purée the soup, adding a splash of hot water if it seems too thick. Season well, then pour into warmed bowls and serve with the toasts.
Nutrition Facts : Calories 458 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 84 grams carbohydrates, Sugar 15 grams sugar, Protein 20 grams protein, Sodium 2.49 milligram of sodium
SWEET POTATO, LEEK & ROSEMARY SOUP
Deliciously thick and comforting, this Sweet Potato, Leek & Rosemary Soup is perfect for a cold evening. If these flavours don't scream Autumn I don't know what will!
Provided by Curly
Categories Soup
Number Of Ingredients 7
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
Nutrition Facts : Calories 196 kcal, Carbohydrate 39 g, Protein 6 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 8 mg, Sodium 1177 mg, Fiber 5 g, Sugar 14 g, ServingSize 1 serving
CREAMY POTATO WITH ROSEMARY SOUP
A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread.
Provided by USA WEEKEND columnist Pam Anderson
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 187.6 calories, Carbohydrate 19.4 g, Cholesterol 22.5 mg, Fat 10.9 g, Fiber 2.3 g, Protein 4.1 g, SaturatedFat 4.9 g, Sodium 75.5 mg, Sugar 1.7 g
ROSEMARY SWEET POTATO SOUP
When the weather turns to Autumn,my thoughts turn to soup.This is a light soup,good as a first course at Thanksgiving or Christmas dinner,or a light meal with biscuits and salad.
Provided by Divinemom5
Categories Vegetable
Time 48m
Yield 6 serving(s)
Number Of Ingredients 12
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 AND ROSEMARY SOUP
This recipe changed everything in my relationship with sweet potatoes. If you're a savory-not-sweet person, give this hearty, aromatic soup a try. Originally published in a 1950s rural Wisconsin newspaper with no attribution, passed along by a family friend.
Provided by JONADECKER
Time 50m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 364.3 calories, Carbohydrate 36.7 g, Cholesterol 42.6 mg, Fat 21.7 g, Fiber 4.8 g, Protein 7.8 g, SaturatedFat 9.7 g, Sodium 210.7 mg, Sugar 8.1 g
ROSEMARY SWEET POTATO SOUP
Another great sounding recipe from Zamouri Spices. Quatre Epices is a spice mixture containing white peppercorns, dried ginger, cloves and nutmeg.
Provided by FDADELKARIM
Categories Yam/Sweet Potato
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
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.
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