6 servings kosher salt and pepper black freshly ground
6 cups chicken broth low-sodium
3 tablespoons maple syrup
0.5 cup mascarpone cheese at room temperature
3 tablespoons olive oil
12 inch stems rosemary fresh
6 small shallots thinly sliced
2 pounds sweet potatoes trimmed peeled cut into 1/2-inch pieces ( 2 to 3)
3 tablespoons butter unsalted at room temperature
Equipment
food processor
whisk
pot
blender
immersion blender
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, 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.
