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Ингредиенты
- 4 ounce Chilled soft fresh goat cheese, (such as Montrachet), cut into 1-inch-thick rounds
- 2 lrg Large eggs, beaten to blend
- 1/2 c. Yellow cornmeal
- 1 x 4 ounces slices pancetta or possibly 4 thick bacon slices minced (1/4-inch-thick)
- 1 med Onion, minced
- 1 x Butternut squash, peeled, seeded, coarsely minced (2 1/4-lb.)
- 4 1/2 c. Canned roasted-garlic chicken broth or possibly low-salt chicken broth
- 2 tsp Chopped canned chipotle chilies*
- 1 bag frzn sweet white corn, (unthawed) (16-oz)
- 2 Tbsp. Extra virgin olive oil
- 2 tsp Chopped fresh sage
Инструкции
- Cut each cheese round into 8 wedges. Place Large eggs in small bowl. Place cornmeal in another bowl; sprinkle with salt and pepper. Working in batches, dip cheese into Large eggs, then into cornmeal, turning to coat.
- Press cornmeal gently to adhere. Place on baking sheet. Freeze 1 hour.
- Cook pancetta in heavy large saucepan over medium heat till crisp, about 8 min. Using slotted spoon, transfer pancetta to paper towels. Add in onion to drippings in pan; saute/fry till just tender, about 4 min. Add in butternut squash, broth and chilies; simmer till squash is tender, stirring occasionally, about 20 min. Fold in corn; simmer till tender, about 8 min. Transfer 3 1/2 c. soup to blender; puree. Mix puree into remaining soup in pan. Season with salt and pepper. (Pancetta and soup can be made 8 hrs ahead. Cover pancetta; chill. Refrigeratesoup uncovered till cool, then cover and keep chilled. Bring pancetta to room temperature before continuing.)
- Heat oil in large nonstick skillet over medium-high heat. Add in frzn cheese; brown well, about 1 minute per side.
- Meanwhile, bring soup to simmer. Fold in sage. Ladle soup into bowls.
- Top with pancetta and cheese croutons.
- *Sold at Latin American markets, specialty foods stores and some supermarkets.
- Makes 8 to 10 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 569g | |
| Calories 1243 | |
| Calories from Fat 633 | 51% |
| Total Fat 71.56g | 89% |
| Saturated Fat 26.34g | 105% |
| Trans Fat 0.0g | |
| Cholesterol 526mg | 175% |
| Sodium 2221mg | 93% |
| Potassium 1019mg | 29% |
| Total Carbs 85.7g | 23% |
| Dietary Fiber 8.1g | 27% |
| Sugars 8.73g | 6% |
| Protein 65.49g | 105% |
