Sweet Potato Soup With Pancetta-Rosemary Croutons
- 1/4 cup finely chopped pancetta (about 1 1/2 ounce)
- 2 cups chopped sweet onion
- 4 cups cubed peeled sweet potato (2 medium)
- 1 (12-ounce) can low-fat evaporated milk
- 2 cups water
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Cook pancetta in a large Dutch oven over medium-low heat 4 minutes until golden brown and crisp. Add onion; cook 5 minutes, stirring occasionally. Add sweet potato and next 4 ingredients. Cover and bring to a boil. Cover, reduce heat, and simmer 15 minutes. Place 3 cups soup in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour blended soup into a large bowl. Repeat procedure with remaining soup. Stir soup to blend. Ladle soup evenly into 6 bowls; sprinkle with Pancetta-Rosemary Croutons.
pancetta, sweet onion, potato, lowfat, water, salt, freshly ground black pepper
Taken from www.myrecipes.com/recipe/sweet-potato-soup-croutons (may not work)