This soup makes an ideal quick lunch or elegant light dinner. The cooked sweet potatoes make the soup incredibly creamy and the addition of fried prosciutto adds a satisfying crunch for a soup your family and friends will love.
- 3 ounces of prosciutto, roughly chopped
- 3 large shallots, chopped
- 2 tablespoons of butter
- 1 teaspoon of minced rosemary, more for garnish
- 2 large sweet potatoes, scrubbed and rinsed
- 2 1/2 cups of chicken broth (or vegetable broth for a vegetarian option)
- salt and pepper, to taste
Measure out all ingredients. To prepare the sweet potatoes, prick the skin all over with a fork. Microwave the sweet potatoes for about 10 minutes until they are soft. Split them length wise and then set aside.
Heat a large pot over medium-high heat. Add the chopped prosciutto. Cook the prosciutto, stirring occasionally, until crispy. This will take roughly five minutes.
Once the prosciutto is browned, remove it with a slotted spoon and transfer it to a plate lined with a paper towel. Set aside.
Add the butter to the pot and allow to melt. Add the shallots and season with salt and pepper. Cook the shallots, stirring occasionally, until they are soft and slightly browned.
Add the rosemary and cook for two minutes.
Scoop the meat of the sweet potatoes out of the skins and add it to the pot. Break it up slightly with a spatula or wooden spoon.
Pour in the chicken broth and bring the mixture to a boil. Reduce to a simmer and cook, covered, for 20 minutes. Taste the soup and adjust the seasoning. Carefully ladle the mixture into a blender and blend until smooth. You can also use an immersion blender.
Pour hot soup into serving bowls and top with crispy prosciutto and a sprig of rosemary. Enjoy!
Recipe Tip: Soup will stay good three to four days stored in an airtight container in the refrigerator. Reheat just what you need in a small soup pot over medium-low heat.