4 Servings 35 min Cook
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
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.