Saturday, December 4, 2010

It's Not Pumpkin....

...but it’s great with turkey.

Still trying to grasp the last vestiges of autumn, we are dining nightly on the remnants of our pseudo turkey feast from Tuesday. The weather is freezing and the neighbors have their Christmas lights up, but I refuse to let go of fall food just yet.

I don’t generally turn my turkey leftovers into soups and casseroles, but just eat the sliced turkey and rearrange the side dishes for the variety. For this meal, we had plenty of turkey, a salad of arugula, pine nuts, feta cheese and dried cranberries, along with this great sweet potato soup. I only meant to eat one slice of the ready-made pumpkin pie, but it was better than I expected, so I’m still eating it, too.

Sweet Potato Soup with Pancetta and Croutons – 4 servings
(adapted from Bon Appetit Magazine)

1 3oz pkg thinly sliced pancetta (I only used half this much)
3 Tbsp butter, divided
1 c thinly sliced shallots (I only used ½ cup chopped)
1 ½ tsp fresh rosemary, minced, divided
2 cups sweet potatoes, peeled and mashed
3 ½ c low sodium chicken broth
1 c ½” cubes sourdough bread

Saute pancetta in large heavy saucepan over medium high heat until crisp. Transfer to paper towels.

Add 1 ½ Tbsp butter to drippings in the same pan, add shallots and reduce heat to medium. Saute until shallots are soft and golden, about 4 minutes. Stir in 1 tsp rosemary, mashed sweet potatoes, and broth. Bring to a boil. Reduce heat to medium low and simmer 10 minutes to blend flavors. Puree soup in blender or processor. Salt and pepper to taste.

Melt remaining 1 ½ Tbsp butter in small skillet over medium heat. Add bread cubes and remaining ½ tsp rosemary and sauté until croutons are crisp and golden, about 3 minutes.
Ladle soup in bowls. Sprinkle crumbled pancetta and croutons on top of soup to serve.

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