| 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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