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.
SLOW COOKER SWEET POTATO SOUP
I love that I can top this creamy soup with anything my heart desires, which means I can eat it several days in a row without ever having to have it the same way twice. You can substitute fresh onions and celery in this recipe if you prefer, but using the dried version makes it easy to throw together on a weekday morning. -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Lunch
Time 5h15m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 11
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.
Nutrition Facts : Calories 215 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 637mg sodium, Carbohydrate 43g carbohydrate (18g sugars, Fiber 5g fiber), Protein 5g protein.
SWEET POTATO SOUP
This sweet potato soup, given a hint of yeastiness with the addition of Belgian-style beer, could take on several roles at Thanksgiving. It may be your first course, one that's deeply flavored but not dense and heavy. Or you could ladle it into small cups for guests to sip as an hors d'oeuvre before they are seated. And it provides a reason to skip the sweet potato casserole topped with marshmallows. (Though it is a tradition in many households, it's not a favorite of mine - but I did give it a shout-out by garnishing the soup with lightly toasted mini-marshmallows.) Regardless of how you serve this silken soup, be assured that it's light enough to welcome a white wine, yet rich enough to pair with red.
Provided by Florence Fabricant
Categories dinner, editors' pick, soups and stews, appetizer
Time 1h
Yield 8 servings
Number Of Ingredients 14
Steps:
- Melt the butter in a 4-quart saucepan. Add the garlic, onion, carrot and celery and cook on low until tender and translucent. Add the thyme. Add the sweet potatoes, increase the heat a little and cook, stirring from time to time, until the sweet potatoes are tender and start to caramelize, about 12 minutes. Add the apples and cook another 5 minutes or so, until they are tender. Pour in the beer and deglaze the pan.
- Add 5 cups water and the cinnamon stick and simmer for 30 minutes. Season with salt and pepper. Allow soup to cool slightly, then purée it in a blender. You may have to do this in two batches.
- Return the soup to the pot, stir in the nutmeg and cream and simmer for 15 minutes. Check seasonings.
- Thread the marshmallows on several bamboo skewers, leaving a little space between them. Ignite them over a flame, just a few seconds, so they're lightly toasted. Blow out the flame and gently remove the marshmallows to a cutting board. Pour the soup into bowls, top each with a few toasted marshmallows and serve.
Nutrition Facts : @context http, Calories 288, UnsaturatedFat 5 grams, Carbohydrate 30 grams, Fat 17 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 11 grams, Sodium 581 milligrams, Sugar 12 grams, TransFat 0 grams
BEEFY SWEET POTATO SOUP
I hate being cold, but one of the best remedies for that is warm soup. I took my mother's water-based vegetable soup recipe and worked with it to make the flavors richer. The meat and veggies in this dish are the perfect cure for a cold night and a hungry family. -Lisa Cooper, Leander, Texas
Provided by Taste of Home
Categories Lunch
Time 1h50m
Yield 4 quarts.
Number Of Ingredients 15
Steps:
- In a Dutch oven or stockpot, heat 2 tablespoons oil over medium-high heat. Season beef with salt and pepper; brown in batches, adding oil as needed. Remove with a slotted spoon. Add onion and sweet potatoes to pan. Cook, stirring occasionally, until onion is translucent and light golden brown., Meanwhile, puree tomatoes and their juices in a blender or food processor. Place thyme and rosemary on a double thickness of cheesecloth. Gather corners of cloth to enclose herbs; tie securely with string., Return beef to pan; add herb bag, tomatoes and broth. Bring to a boil. Reduce heat; simmer, covered, until meat and potatoes are almost tender, about 20 minutes. Add green beans. Cook until meat, potatoes and green beans are tender, about 20 more minutes., Add corn, chocolate and coffee, stirring until well blended. Discard herb bag. If desired, season with salt and pepper to taste.
Nutrition Facts : Calories 260 calories, Fat 10g fat (3g saturated fat), Cholesterol 48mg cholesterol, Sodium 792mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges
SWEET POTATO SOUP WITH MASCARPONE
This is a modification on a recipe that is one of my recipe books. I made it lighter by cutting out oil and nuts. You can also try it with roasted hazelnuts like the original, but I feel the soup is good enough without it.
Provided by Tea Girl
Categories Yam/Sweet Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
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
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 10
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
Here's what you need: bacon, maple syrup, butter, yellow onion, sweet potato, cinnamon, nutmeg, cayenne pepper, salt, pepper, chicken broth, heavy cream, cinnamon
Provided by Tasty
Categories Dinner
Yield 6 servings
Number Of Ingredients 13
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!
Nutrition Facts : Calories 373 calories, Carbohydrate 42 grams, Fat 18 grams, Fiber 4 grams, Protein 9 grams, Sugar 14 grams
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
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