Sweet Potato Soup with Fried Pancetta and Rosemary Croutons |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This elegant soup doesn't look or taste anything like leftovers. Ingredients:
1 (3-ounce) package thinly sliced pancetta (italian bacon), chopped |
3 tablespoons butter, divided |
1 cup (scant) sliced shallots (3 large) |
1 1/2 teaspoons minced fresh rosemary, divided |
2 cups mashed peeled red-skinned sweet potatoes (yams) |
3 1/2 cups (or more) low-salt chicken broth |
1 cup (1/3-inch) cubes country-style sourdough bread |
Directions:
1. Sauté pancetta in heavy large saucepan over medium-high heat until crisp, about 5 minutes. Using slotted spoon, transfer pancetta to paper towels.
2. Add 1 1/2 tablespoons butter to drippings in same saucepan; add shallots and reduce heat to medium. sauté until shallots are soft and golden, about 4 minutes. Stir in 1 teaspoon rosemary, then mashed sweet potatoes and 31/2 cups broth. Bring to boil. Reduce heat to medium-low and simmer 10 minutes to blend flavors, adding more broth by 1/4 cupfuls to thin soup, if desired. Season to taste with salt and pepper. Puree soup in blender or processor if necessary.
3. Meanwhile, melt remaining 11/2 tablespoons butter in small skillet over medium-high heat. Add bread cubes and remaining 1/2 teaspoon rosemary and sauté until croutons are crisp and golden, about 3 minutes.
4. Ladle soup into bowls. Top with croutons and pancetta and serve.
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