SWEET POTATO SOUP WITH FRIED PANCETTA AND ROSEMARY CROUTONS
Steps:
- Saute pancetta in heavy large saucepan over medium-high heat until crisp, about 5 minutes. Using slotted spoon, transfer pancetta to paper towels.
- Add 1 1/2 tablespoons butter to drippings in same saucepan; add shallots and reduce heat to medium. Saute until shallots are soft and golden, about 4 minutes. Stir in 1 teaspoon rosemary, then mashed sweet potatoes and 3 1/2 cups broth. Bring to boil. Reduce heat 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.
- Meanwhile, melt remaining 1 1/2 tablespoons butter in small skillet over medium-high heat. Add bread cubes and remaining 1/2 teaspoon rosemary and saute until croutons are crisp and golden, about 3 minutes. Ladle soup into bowls. Top with croutons and pancetta and serve.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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