Sweet Potato Bisque

Ingredients:

3Tbs butter
3Tbs olive oil
3 large shallots (small slices)
2-3 cloves garlic (minced)
2 lbs sweet potatoes (2-3 potatoes) (skinned and chopped into cubes)
3 sprigs rosemary
6 cups chicken or vegetable broth – you can add more or less of this to make it thicker or thinner soup
½ cup mascarpone cheese
3Tbs maple syrup


Directions:
1. Sautee shallots in garlic, butter, and olive oil until soft in large sauce pan.
2. Add sweet potatoes, chicken broth and rosemary (leave on top of soup while simmering) and bring to a boil, then simmer ingredients until sweet potatoes are soft. (*I do this for at least 25 minutes just to get a good amount of rosemary infused in the broth)
3. Scoop out rosemary sprigs
4. Use an immersion blender, or carefully scoop out sweet potatoes and shallots into a blender with some broth and blend until smooth.
5. Stir in mascarpone cheese and maple syrup
6. Salt and pepper to taste