I love the flavors of autumn. Spicy, yet sweet. Hearty and warming on crisp evenings. Homey bowls of piping hot soup. And of course my husband, the quintessential meat-and-potatoes guy couldn't agree more. In fact, he just beams when he comes home and finds me in the kitchen whipping up some tasty comfort food. This soup fits the bill. It pairs nicely with a sandwich, and is equally satisfying on its own for a lighter meal.
3 tablespoons butter
3 tablespoons olive oil
3 large (or 6 small) shallots, thinly sliced
2-3 cloves garlic, minced
salt and pepper
2 pounds sweet potatoes, peeled and cut into 1/2-inch pieces
2 6-inch-long stems fresh rosemary
6 cups chicken stock
1/2 cup mascarpone cheese, at room temperature
3 tablespoons maple syrup
In a large stockpot, melt the butter and oil together over medium-high heat. Add the shallots and garlic and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook for 3-4 minutes, until soft. Add the sweet potatoes, rosemary, and chicken stock. Season with an additional 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil, reduce the heat, and simmer until the sweet potatoes are tender, 20-25 minutes.
Turn off the heat and remove the rosemary stems. Using an immersion blender (or carefully in batches in a regular blender or food processor) blend the mixture until smooth and thick. Whisk in the mascarpone cheese and maple syrup until smooth. Season to taste with salt and pepper.
Ladle the soup into bowls and garnish with more fresh rosemary, if desired. Serve hot.
Recipe adapted from Weeknights with Giada, by Giada de Laurentiis.