Ingredients

The following ingredients have 7 Servings
  • 3 pounds sweet potatoes (peeled and chopped into cubes)
  • 1 large shallot (peeled and sliced)
  • 3 cloves garlic (smashed and peeled)
  • 2 tbsp finely chopped fresh oregano
  • 1 ½ tbsp finely chopped fresh tarragon
  • 4 tbsp olive oil
  • Salt and pepper
  • 2 slices of Pancetta about 1 inch thick each slice
  • 6-7 cups chicken stock
  • 1 cup heavy cream
  • 1 tsp paprika
  • ½ tsp ground cinnamon
  • Salt and black pepper
  • 8 large shrimp peeled
  • 8-10 scallops
  • 2 cups fresh crab meat
  • 1 tomato seeded and diced
  • 1 cup corn

Instruction

  • Preheat the oven to 375 degrees F and line a large baking sheet with parchment paper.
  • Place the chopped sweet potatoes on the pan along with the shallot and garlic.
  • Sprinkle the oregano and tarragon over the potatoes and drizzle evenly with the olive oil.
  • Season with salt and black pepper.
  • Roast in the oven for about 50 minutes or until the potatoes are soft and caramelized.
  • While the veggies are roasting chop the Pancetta into good sized chunks and add to a small pan with a drop of olive oil.
  • Cook the Pancetta until crispy and transfer to a pepper towel to drain.
  • Set the pan aside because you'll use it again to cook the seafood.
  • Once the sweet potatoes are ready, transfer everything from the baking sheet to a Vitamix or heavy duty blender.
  • Add about 2 cups of chicken stock and blend until it starts to get smooth.
  • Keep adding the stock and blending. This soup is quite thick but with 7 cups of stock, I liked the consistency.
  • Pour the soup into a large pot and bring to a slow simmer.
  • Add the cream and whisk through, followed by the paprika and cinnamon.
  • Taste and add more salt and black pepper if desired.
  • Place the Pancetta pan back on the stove over a med-high heat.
  • Season the shrimp and scallops with any of your favorite seasonings.
  • Place the shrimp in the pan and cook for about two minutes on each side until cooked through. Transfer to a plate and repeat with the scallops.
  • To serve, place some corn and tomato in each bowl along with a small scoop of the crab meat
  • Using a a ladle, scoop the warm soup into the bowls.
  • Top with a few shrimp and scallops.
  • Garnish with some Pancetta chunks and fresh herbs.