Sweet Potato Soup with Fried Pancetta and Rosemary Croutons

1. 1

   Saute pancetta in heavy large saucepan over medium-high heat until crisp, about 5 minutes.

2. 2

   Using slotted spoon, transfer pancetta to paper towels.

3. 3

   Add 1 1/2 tablespoons butter to drippings in same saucepan; add shallots and reduce heat to medium.

4. 4

   saute until shallots are soft and golden, about 4 minutes.

5. 5

   Stir in 1 teaspoon rosemary, then mashed sweet potatoes and 31/2 cups broth.

6. 6

   Bring to boil.

7. 7

   Reduce heat to medium-low and simmer 10 minutes to blend flavors, adding more broth by 1/4 cupfuls to thin soup, if desired.

8. 8

   Season to taste with salt and pepper.

9. 9

   Puree soup in blender or processor if necessary.

10. 10

    Meanwhile, melt remaining 11/2 tablespoons butter in small skillet over medium-high heat.

11. 11

    Add bread cubes and remaining 1/2 teaspoon rosemary and saute until croutons are crisp and golden, about 3 minutes.

12. 12

    Ladle soup into bowls.

13. 13

    Top with croutons and pancetta and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.