Sweet potato bisque
Preparation time: 1 hr and 20 min
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
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.