Crab and Sweet Potato Soup

Crab and Sweet Potato Soup

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8 slices pancetta, diced

1 tablespoon olive oil

1 onion, diced

2 sweet potatoes, peeled and diced small

1 cup sherry

3 cups chicken stock

1 1/2 lbs. lump crab meat

1 bunch scallions, thinly sliced

2 tsp. chopped Italian Parsley

1 cup creme fraiche

salt and pepper , to taste

In a large soup pot brown diced pancetta until crispy. Remove with a slotted spoon to a plate lined with paper towels to drain. Add the olive oil and the diced onion to the soup pot and pancetta drippings. Allow the onions to begin to brown and add the diced sweet potatoes and allow the potatoes to brown. Deglaze the pan with the sherry and allow to reduce to about 1/2 cup liquid. Pour in the chicken stock and simmer until sweet potatoes are tender, Turn off heat and gently stir in the creme fraiche.Salt and pepper , to taste.

In a bowl combine the crab, parsley and scallions. Ladle soup into shallow bowls and place a mound of crab mixture onto soup and sprinkle with crisp pancetta.

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