Tuesday, 3 February 2015

Sweet Potato With Rosemary Soup

Super - quick , easy to follow creamy sweet potato and rosemary soup.

  • 4 tsp  Olive Oil or 2 tbsp butter
  • Sweet Potatoes  3 nos Peeled and chopped into chunks
  • Rosemary  2 stems
  • Shallots 6 - 8 nos
  • Garlic   2 cloves crushed
  • Salt 
  • Pepper 1/4 tsp
  • Vegetable stock / Chicken stock 6 cups
  • Mascerpone cheese(not available can use any soft cheese )  1/2 cup
  • Mapple Syrup   3tbsp


Heat 4 tbsp Olive oil in a large sauce pan, then gently cook chopped shallots and crushed garlic for 5 minutes, add chopped sweet potatoes to the pan, then carry on cooking for 8 to 10 minutes stirring occasionally until it starts soften. Add rosemary stems.

Pour 6 cups of chicken stock / vegetable stock into the pan, then season with salt and pepper. bring to the boil, then simmer for 10 minutes  until he potatoes is very soft. then add mascarpone cheese into it n mix well.Then puree with a hand blender. Add apple syrup in it and mix well.

Serve warm with Garlic toast.

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