Directions:
- 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, and 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.
- Add the mascarpone cheese and maple syrup.
- Using an immersion blender, blend the mixture 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 338.36 Kcal (1417 kJ) | ||
| Calories from fat | 163.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.18g | 28% | |
|---|---|---|---|
| Cholesterol | 30.52mg | 10% | |
| Sodium | 133.2mg | 6% | |
| Potassium | 746.27mg | 16% | |
| Total Carbs | 39.98g | 13% | |
| Sugars | 14.14g | 57% | |
| Dietary Fiber | 5.12g | 20% | |
| Protein | 8.7g | 17% | |
| Vitamin C | 7.1mg | 12% | |
| Vitamin A | 1.2mg | 40% | |
| Iron | 1.7mg | 10% | |
| Calcium | 88.7mg | 9% | |
| Amount Per 100 g | |||
| Calories | 88.23 Kcal (369 kJ) | ||
| Calories from fat | 42.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.74g | 28% | |
|---|---|---|---|
| Cholesterol | 7.96mg | 10% | |
| Sodium | 34.73mg | 6% | |
| Potassium | 194.59mg | 16% | |
| Total Carbs | 10.43g | 13% | |
| Sugars | 3.69g | 57% | |
| Dietary Fiber | 1.33g | 20% | |
| Protein | 2.27g | 17% | |
| Vitamin C | 1.8mg | 12% | |
| Vitamin A | 0.3mg | 40% | |
| Iron | 0.4mg | 10% | |
| Calcium | 23.1mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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