Description

Rich and creamy cold weather soup with speck, which is an imported smoked prosciutto ham. The speck adds a nice smokey nuance to the otherwise vegetable soup. This soup can be made without the pork if desired.

Ingredients

• 3  Each Sweet Potatoes, peeled, cut into 1" cubes
1
• 1  Table Spoon(s) Unsalted Butter
2
• ½ one_half Each Shallot, jullienne
3
• 1/2  Pound(s) Speck or Prosciutto Ham, jullienne
4
• 4  Cup(s) Vegetable Stock or Water
5
• 1  Cup(s) Heavy Cream
6
•  To Taste Kosher Salt & Pepper
7

Directions

1. Bring a large pot of water to a boil over high heat
2. Place sweet potatoes in boiling water,cover and return water to a boil
3. Lower flame to simmer and cook sweet potatoes for 45 minutes, until fork tender
4. Strain water and place sweet potatoes in a food processor. Puree until smooth
5. Melt butter in large pot over medium heat. Add shallots and pancetta and saute for 5 minutes, until both are softened
6. Add pureed sweet potatoes to the pot, along with remaining ingredients
7. simmer and taste, adjust with salt and pepper