| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains, Meats | American | November 19 | 1 | servings |
INGREDIENTS
| 4 | oz | Chilled soft fresh goat cheese; (such as |
| ; Montrachet), cut | ||
| ; into 1-inch-thick | ||
| ; rounds | ||
| 2 | lg | Eggs; beaten to blend |
| 1/2 | c | Yellow cornmeal |
| 1 | 4 ounces slices pancetta or 4 thick bacon slices; chopped | |
| ; (1/4-inch-thick) | ||
| 1 | md | Onion; chopped |
| 1 | Butternut squash; peeled, seeded, | |
| ; coarsely chopped (2 | ||
| ; 1/4-pound) | ||
| 4 1/2 | c | Canned roasted-garlic chicken broth or |
| ; low-salt chicken broth | ||
| 2 | ts | Minced canned chipotle chilies* |
| 1 | Bag frozen sweet white corn; (unthawed) | |
| ; (16-ounce) | ||
| 2 | tb | Olive oil |
| 2 | ts | Minced fresh sage |
INSTRUCTIONS
Cut each cheese round into 8 wedges. Place eggs in small bowl. Place cornmeal in another bowl; sprinkle with salt and pepper. Working in batches, dip cheese into 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 until crisp, about 8 minutes. Using slotted spoon, transfer pancetta to paper towels. Add onion to drippings in pan; saute until just tender, about 4 minutes. Add butternut squash, broth and chilies; simmer until squash is tender, stirring occasionally, about 20 minutes. Mix in corn; simmer until tender, about 8 minutes. Transfer 3 1/2 cups soup to blender; puree. Mix puree into remaining soup in pan. Season with salt and pepper. (Pancetta and soup can be made 8 hours ahead. Cover pancetta; chill. Chill soup uncovered until cold, then cover and keep chilled. Bring pancetta to room temperature before continuing.) Heat oil in large nonstick skillet over medium-high heat. Add frozen cheese; brown well, about 1 minute per side. Meanwhile, bring soup to simmer. Mix 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. Bon Appetit November 1999 Converted by MC_Buster. Per serving: 1430 Calories (kcal); 39g Total Fat; (22% calories from fat); 35g Protein; 263g Carbohydrate; 374mg Cholesterol; 184mg Sodium Food Exchanges: 15 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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