Sweet Potato Soup with Pancetta-Rosemary Croutons |
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Prep Time: 12 Minutes Cook Time: 28 Minutes |
Ready In: 40 Minutes Servings: 6 |
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To save time, use cubed peeled sweet potato from the produce department of your supermarket. Ingredients:
1/4 cup finely chopped pancetta (about 1 1/2 ounce) |
2 cups chopped sweet onion |
4 cups cubed peeled sweet potato (2 medium) |
1 (12-ounce) can low-fat evaporated milk |
2 cups water |
1/4 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
pancetta-rosemary croutons |
Directions:
1. Cook pancetta in a large Dutch oven over medium-low heat 4 minutes until golden brown and crisp. Add onion; cook 5 minutes, stirring occasionally. Add sweet potato and next 4 ingredients. Cover and bring to a boil. Cover, reduce heat, and simmer 15 minutes. Place 3 cups soup in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour blended soup into a large bowl. Repeat procedure with remaining soup. Stir soup to blend. Ladle soup evenly into 6 bowls; sprinkle with Pancetta-Rosemary Croutons.
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