Sweet Potato Soup with Fried Pancetta and Rosemary Croutons

• 1 (3-ounce) package thinly sliced pancetta (Italian bacon), chopped
• 3 tablespoons butter, divided
• 1 cup (scant) sliced shallots (3 large)
• 1 1/2 teaspoons minced fresh rosemary, divided
• 2 cups mashed peeled red-skinned sweet potatoes (yams)
• 3 1/2 cups (or more) low-salt chicken broth
• 1 cup (1/3-inch) cubes country-style sourdough bread

1. Saute pancetta in heavy large saucepan over medium-high heat until crisp, about 5 minutes.
2. Using slotted spoon, transfer pancetta to paper towels.
3. Add 1 1/2 tablespoons butter to drippings in same saucepan; add shallots and reduce heat to medium.
4. saute until shallots are soft and golden, about 4 minutes.
5. Stir in 1 teaspoon rosemary, then mashed sweet potatoes and 31/2 cups broth.
6. Bring to boil.
7. Reduce heat to medium-low and simmer 10 minutes to blend flavors, adding more broth by 1/4 cupfuls to thin soup, if desired.
8. Season to taste with salt and pepper.
9. Puree soup in blender or processor if necessary.
10. Meanwhile, melt remaining 11/2 tablespoons butter in small skillet over medium-high heat.
11. Add bread cubes and remaining 1/2 teaspoon rosemary and saute until croutons are crisp and golden, about 3 minutes.
12. Ladle soup into bowls.
13. Top with croutons and pancetta and serve.

italian bacon, butter, shallots, fresh rosemary, potatoes, chicken broth, bread

Taken from www.epicurious.com/recipes/food/views/sweet-potato-soup-with-fried-pancetta-and-rosemary-croutons-236487 (may not work)