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Sweet Potato Bisque
This creamy sweet potato bisque balances natural sweetness with savory depth. The soup gets its rich texture from evaporated milk and tender sweet potatoes blended until perfectly smooth. A topping of crispy pancetta and toasted rosemary sourdough croutons adds a satisfying crunch to every spoonful. Serve this comforting bowl on a chilly evening when you need a warming meal.
Ingredients
- 1 ⁄ 3 cup finely chopped pancetta (about 2¼ oz)
- 1½ cups cubes (1 inch) sourdough bread
- 1 teaspoon chopped fresh or ¼ 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
- ½ teaspoon freshly ground pepper
- ¼ teaspoon salt
Instructions
- 1Cook 1/4 cup of the pancetta in a 12-inch nonstick skillet over medium-low heat for 4 minutes until crisp and golden brown. Transfer the cooked pancetta to paper towels to drain.
- 2Toss the sourdough bread cubes into the remaining skillet drippings. Cook for 7 minutes, stirring often, until the bread is toasted and crisp. Stir in the rosemary and cook for 1 more minute, then add the drained pancetta back to the pan.
- 3Take the skillet off the heat and set the crouton mixture aside for later.
- 4Place a 4-quart Dutch oven or large saucepan over medium-low heat and cook the remaining pancetta for 4 minutes until crisp. Stir in the chopped sweet onions and cook for 5 minutes, stirring occasionally.
- 5Pour in the sweet potatoes, evaporated milk, water, salt, and pepper. Bring the mixture to a boil, then lower the heat, cover the pot, and let it simmer for 15 minutes.
- 6Transfer 3 cups of the hot soup to a blender or food processor and blend until completely smooth. Pour the pureed soup into a large bowl and cover to keep it warm. Repeat this process with the rest of the soup.
- 7Ladle the warm bisque into bowls and top each portion with the reserved pancetta and rosemary croutons.