Sweet potato bisque

 

Sweet potato bisque

Servings: 6

Preparation time: 1 hr and 20 min

 

Ingredients

1/3 cup finely chopped pancetta (about 2 1/4 oz)

1 1/2 cups cubes (1 inch) sourdough bread

1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary leaves

2 large sweet onions, chopped (2 cups)

4 cups cubed peeled sweet potatoes (2 medium)

1 can (12 oz) evaporated low-fat milk

2 cups water

1/2 teaspoon freshly ground pepper

1/4 teaspoon salt

Directions

 

1. In 12-inch nonstick skillet, cook 1/4 cup of the pancetta over medium-low heat 4 minutes or until golden brown and crisp. Drain pancetta on paper towels. Add bread cubes to drippings; cook 7 minutes, stirring frequently, until golden and crisp. Stir in rosemary; cook 1 minute. Return pancetta to skillet. Remove from heat; set aside until serving time.

2. In 4-quart Dutch oven or saucepan, cook remaining pancetta over medium-low heat 4 minutes or until golden brown and crisp. Add onions; cook 5 minutes, stirring occasionally. Add sweet potatoes, milk, water, pepper and salt. Heat to boiling; reduce heat. Cover; simmer 15 minutes.

3. In blender or food processor, place 3 cups soup. Cover; blend until smooth. Pour blended soup into large bowl; cover to keep warm. Repeat procedure with remaining soup. Sprinkle individual servings.

 

 

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