BUTTERNUT SOUP SHOTS WITH CRISPY PANCETTA SOLDIERS

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Butternut soup shots with crispy pancetta soldiers image

Serve squash soup in individual espresso cups with bacon toast for dipping as a cute party canapé

Provided by Good Food team

Categories     Buffet, Starter

Time 15m

Yield Makes about 8 shots

Number Of Ingredients 5

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

Steps:

  • 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.

Nutrition Facts : Calories 80 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium

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