Ingredients
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1⁄4 cup finely chopped Pancetta
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2 cups chopped Sweet Onion
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4 cups cubed peeled Sweet Potato
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1 (12-ounce) can low-fat evaporated Milk
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2 cups Water
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1⁄4 teaspoon Salt
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1⁄2 teaspoon freshly ground Black Pepper
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Pancetta-Rosemary Croutons
Directions
Steps
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1
Done
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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. |
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2
Done
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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. |
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3
Done
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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. |
