This elegant soup doesn't look or taste anything like leftovers.
Recipe information
Total Time
35 minutes
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Sauté pancetta in heavy large saucepan over medium-high heat until crisp, about 5 minutes. Using slotted spoon, transfer pancetta to paper towels.
Step 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.
Step 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.
Step 4
Ladle soup into bowls. Top with croutons and pancetta and serve.
