Butternut soup shots with crispy pancetta soldiers
Serve squash soup in individual espresso cups with bacon toast for dipping as a cute party canapé
Difficulty and servings
MAKES about 8 shots
Preparation and cooking times
Prep 5 mins
Cook 10 mins
with pre-made soupFreeze soup only
- 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.
PER SHOT
80 kcalories, protein 3g, carbohydrate 8g, fat 4 g, saturated fat 2g, fibre 2g, sugar 4g, salt 0.5 g
Recipe from Good Food magazine, December 2012.
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http://www.bbcgoodfood.com/recipes/2762666/
Difficulty and servings
MAKES about 8 shots
Preparation and cooking times
Prep 5 mins
Cook 10 mins
with pre-made soupFreeze soup only
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
PER SHOT
80 kcalories, protein 3g, carbohydrate 8g, fat 4 g, saturated fat 2g, fibre 2g, sugar 4g, salt 0.5 g
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2012-12-05 12:48:24.427142
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2012-12-05 21:15:14.08424
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2012-12-06 14:34:07.749777
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2012-12-31 16:53:07.956312
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2013-01-09 17:48:47.589853
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