Sweet Potato Soup with Fried Pancetta and Rosemary Croutons

Sweet Potato Soup with Fried Pancetta and Rosemary Croutons Healthy Recipe

4 Servings 35 min Cook

Macros/Serving: 311 Calories

Ingredients

1 1/2 Tsp Rosemary
4 Oz Sourdough Bread
3 Tbsp Butter
3 1/2 Cup Chicken Broth
3 Strip cooked Bacon
16 Tbsp chopped Shallots
2 Cup, cubes Yam

Directions

Finely chop rosemary and shallots.

Coarsely chop bacon.

Peel yams, cut into cubes and mash, enough for 2 cups.

Cut bread into 1/3-inch cubes, enough for 1 cup.

Saut 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.

saut 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.

Meanwhile, melt remaining 11/2 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.

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