soup

Sweet Potato Soup with Fried Pancetta and Rosemary croutons

1 (3-ounce) package thinly sliced pancetta (Italian bacon), chopped

1 ½ tablespoons butter (then about 1 tablespoon more for the croutons)

1 cup sliced shallots (3 or 4 large)

1 teaspoons minced fresh rosemary (then ½ tsp more for the croutons)

2 cups mashed peeled red-skinned sweet potatoes

3 cups chicken broth

½ cup heavy cream

1 cup (1/3-inch) cubes country-style sourdough bread

Sauté 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. Sauté until shallots are soft and golden, about 4 minutes. Stir in 1 teaspoon rosemary (and I threw in some fresh chopped oregano), then mashed sweet potatoes and 3 cups broth. Bring to boil. Reduce heat to medium-low and simmer 10 minutes to blend flavors. Add the cream about 5 minutes in. Season to taste with salt and pepper. Puree soup with an immersion blender or ladle soup into a regular blender to blend until smooth.

Meanwhile, melt remaining 1 (or 2) tablespoons butter in small skillet over medium-high heat. Add bread cubes and remaining ½ teaspoon rosemary and sauté until croutons are crisp and golden, about 3 minutes.

Ladle soup into bowls. Top with croutons and pancetta and serve.