Sweet Potato Velouté

Ingredients

Wash the sweet potatoes thoroughly and peel them.
Cut the sweet potatoes into thin slices so they cook more quickly.
Pour 4 tablespoons of olive oil into a pot, then add the peeled and roughly chopped onion.
Add the sweet potatoes and broth, season with salt, and simmer for about 25 minutes, until the potatoes are completely tender.
Once cooked, blend with an immersion blender until you reach a smooth, homogeneous, velvety cream.
Cut the bread into cubes.
Place the bread cubes in a non-stick skillet, drizzle with a little olive oil, sprinkle with finely chopped rosemary, and toast until golden and crunchy. In a separate skillet, brown the pancetta cubes without adding any extra fat until crisp.
Ladle the velouté into individual soup bowls and garnish with the toasted croutons and crispy pancetta.