Sweet Potato Soup with Pancetta-Rosemary Croutons

Name: Sweet Potato Soup with Pancetta-Rosemary Croutons
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 6 servings Pancetta-Rosemary Croutons; 340 grams low-fat evaporated milk; 43 grams 1/4 cup finely chopped pancetta (about; 0 teaspoons salt; 473 milliliters chopped sweet onion; 946 milliliters cubed peeled sweet potato (2 medium); 473 milliliters water

Need a gluten free soup? Sweet Potato Soup with Pancetta-Rosemary Croutons could be an excellent recipe to try. One portion of this dish contains approximately 7g of protein, 7g of fat, and a total of 200 calories. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 6. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes around 40 minutes. A mixture of water, salt, evaporated milk, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Cook pancetta in a large Dutch oven over medium-low heat 4 minutes until golden brown and crisp.

Ingredients you will need

Pancetta

Equipment you will use

Dutch Oven

Add onion; cook 5 minutes, stirring occasionally.

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Onion

Add sweet potato and next 4 ingredients. Cover and bring to a boil. Cover, reduce heat, and simmer 15 minutes.

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Sweet Potato

Place 3 cups soup in a blender.

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Soup

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Blender

Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.

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Blender

Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.

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Blender

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.

Ingredients you will need

Croutons