Sweet Potato Rosemary Soup With Garlic Toasts Recipes

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.

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.

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.

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.