Cream of Sweet Potato Soup Crema Di Papata Dolci E Gabretti
Experience the luxurious harmony of flavors in our Cream of Sweet Potato Soup, or "Crema di Papata Dolci e Gabretti," a refined dish blending the earthy sweetness of velvety sweet potato puree with the delicate brininess of garlic-marinated shrimp. This Italian-inspired soup begins with a rich base of caramelized onion, garlic, and buttery vegetable stock, pureed to silky perfection and enhanced with a touch of heavy cream for that irresistible creamy texture. Topped with succulent sautéed shrimp seasoned with fresh thyme, paprika, and a hint of lemon juice, this soup is both comforting and elegant—a perfect main course or starter for special occasions. Garnished with fresh parsley and best served alongside crusty bread, it’s a stunning dish that’s as easy to prepare as it is to savor. Whether you're searching for a hearty fall soup, a unique shrimp recipe, or beautifully creamy comfort food, this dish delivers on all fronts.
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Recipe Information
Ingredients
- 4 medium sweet potatoes
- 1 medium yellow onion
- 4 garlic cloves
- 3 tablespoons unsalted butter
- 6 cups vegetable stock
- 1 cup heavy cream
- 12 large raw shrimp (peeled and deveined)
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon fresh thyme leaves
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped)
- 2 teaspoons lemon juice
Instructions
Peel the sweet potatoes and cut them into 1-inch cubes. Dice the yellow onion and mince 2 garlic cloves. Set aside.
In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic, cooking until the onion is translucent, about 5 minutes.
Add the sweet potato cubes to the pot and season with 1/2 teaspoon of salt and black pepper. Cook for 2 minutes, stirring occasionally.
Pour the vegetable stock into the pot, bringing it to a boil. Reduce the heat to low, cover, and simmer for 25 minutes or until the sweet potatoes are fork-tender.
While the soup simmers, prepare the garlic shrimp. In a medium bowl, combine the shrimp, olive oil, thyme, paprika, 1 minced garlic clove, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Toss to coat evenly.
Heat a skillet over medium-high heat. Add the marinated shrimp and sauté for 2–3 minutes on each side or until pink and fully cooked. Remove from heat and set aside.
Once the sweet potatoes are cooked, remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, use a stand blender, blending in batches and being cautious of the hot liquid.
Return the pureed soup to low heat and stir in the heavy cream. Adjust seasoning with additional salt and pepper as needed.
Ladle the soup into bowls and top each serving with 3 sautéed shrimp. Drizzle with lemon juice and garnish with chopped parsley.
Serve immediately with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
2403 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.8 g | 200% | |
| Saturated Fat | 75.3 g | 376% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 6101 mg | 265% | |
| Total Carbohydrate | 210.7 g | 77% | |
| Dietary Fiber | 36.5 g | 130% | |
| Total Sugars | 49.7 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 440 mg | 34% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 2909 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
