Butternut soup shots with crispy pancetta soldiers
- Preparation and cooking time
- With pre-made soup
- Makes about 8 shots
- 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
- STEP 1
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.
- STEP 2
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.