Advertisement

  • 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

Nutrition: per shot

  • kcal80
  • fat4g
  • saturates2g
  • carbs8g
  • sugars4g
  • fibre2g
  • protein3g
  • salt0.5g
    low

Method

  • 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.

Recipe from Good Food magazine, December 2012

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.5 out of 5.2 ratings
Advertisement
Advertisement
Advertisement