Sweet Potato Soup with Fried Pancetta and Rosemary Croutons


  • 2 cups red-skinned sweet potatoes (yams)
  • 1 ½ teaspoons fresh rosemary
  • 3 tablespoons butter
  • 1 cup country-style sourdough bread
  • 1 3-ounce package pancetta (Italian bacon)
  • 3 ½ cups low-salt chicken broth
  • 1 cup shallots

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 ...

View full recipe at Epicurious


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