Sweet Potato Soup with Pancetta-Rosemary Croutons

Oxmoor House
To save time, use cubed peeled sweet potato from the produce department of your supermarket.

Yield:

6 servings (serving size: 1 cup)

Recipe from

Recipe Time

Prep: 12 Minutes
Cook: 28 Minutes

Nutritional Information

Calories 251
Caloriesfromfat 0.0 %
Fat 7.5 g
Satfat 3.6 g
Monofat 1.5 g
Polyfat 1.2 g
Protein 9.8 g
Carbohydrate 36.2 g
Fiber 3.7 g
Cholesterol 22 mg
Iron 1.5 mg
Sodium 630 mg
Calcium 198 mg

Ingredients

1/4 cup finely chopped pancetta (about 1 1/2 ounce)
2 cups chopped sweet onion
4 cups cubed peeled sweet potato (2 medium)
1 (12-ounce) can low-fat evaporated milk
2 cups water
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

Preparation

1. 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. 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. 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.

Note:

Cooking Light Fresh Food Fast Weeknight Meals

March 2010