Soup Recipe Both Baby and Parents Love

As I constantly research and experiment with recipes for my baby I found a soup one that everyone loves.  It is a sweet potato and rosemary soup.  Giada De Laurentiis is who created the initial recipe.  She has so many great recipes that kiddos love.  You can find her delicious recipe at http://www.foodnetwork.com/recipes/giada-de-laurentiis/creamy-sweet-potato-and-rosemary-soup-recipe/index.html.

I can never leave a recipe alone, even if it is perfect like this one.   I listed my modified version of this recipe below.  I threw some greens in for good measure.  My 16 month old daughter loves it and my hubby too.  It freezes well.

This morning, I took my girlfriend and her daughter a taste of it as a thank you for hosting our playdate.  Check out the picture above.

My Modified Version of Giada’s Sweet Potato Soup Recipe

  • 3 tablespoons butter
  • 2 tablespoons olive oil
  • 3 large or 6 small shallots, thinly sliced
  • 2 to 3 cloves garlic, minced – I use jarred garlic in a pinch
  • Kosher salt and freshly ground black pepper to taste
  • 2 large sweet potatoes, peeled, trimmed and cut into 1/2-inch pieces
  • 2 (6-inch long) stems fresh rosemary – Sometimes I just use one stem
  • 1 cup of arugula
  • 5 cups chicken broth
  • Full container of mascarpone cheese
  • 3 tablespoons maple syrup

I use an 8-quart Dutch oven.  Melt the butter and oil together over medium heat. Add the shallots. Season with salt and pepper and cook until soft, about 3 to 4 minutes. Add the garlic, sweet potatoes, rosemary, arugula 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 tender, about 20 to 30 minutes.  Turn off the heat and remove the rosemary stems. I use an immersion blender to blend the mixture until smooth and thick.  If you don’t have one, a blender can do the trick.  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.  I sometimes leave it on the stove for several hours at a warm or low setting because I’m too busy to tend to it.

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