Butternut Soup Shots With Crispy Pancetta Soldiers
Indulge in a classy and flavorful dining experience with this delightful butternut squash and sage soup, served alongside crisp pancetta soldiers for a touch of elegance. Drizzled with cream and sprinkled with fresh chives, this dish is a wonderful appetizer or light meal option that is sure to impress your guests and tantalize your taste buds.
— Constant Cookbook
Ingredients
- 8 slices pancetta
- 2cm-thick slice white bread , cut into 8 chunky soldiers
- splash olive oil
- 850ml-1 litre butternut squash & sage soup soup (see 'goes well with')
- drizzle cream and a few snipped chives , to serve
Instructions
- Heat oven to 220C/200C fan/gas 7. Wrap a pancetta slice around each soldier. Toss with a little olive oil and bake for 5-8 mins until crisp, turning halfway through cooking.
- Reheat the soup, then divide evenly between 8 espresso cups or large shot glasses. Serve drizzled with cream and sprinkled with chives, with a crispy pancetta soldier for dipping.
Cook Time
10M
Prep Time
PT5M
Yield
MAKES about 8 shots
Nutrition
- Calories: 80 calories
- Fat Content: 4 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 8 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 3 grams protein
- Sodium Content: 0.5 milligram of sodium
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