Veloute of Butternut Squash with Pancetta Croutons, Truffle Oil and Herbs
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Ullinish Country Lodge Hotel,
Isle of Skye, Scotland,
01470 572214 www.theisleofskye.co.uk |
Spring is upon us, but the cold winter chills are still in the air.
So to keep the cold temperatures at bay, Bruce Morrison, head chef at Ullinish Country Lodge Hotel suggests the following innovative recipe to enable cafés to rustle up some tasty soups that are sure to warm the cockles of customers’ hearts!
INGREDIENTS
- 1 Kg butternut squash (peeled, seeded and chopped into small dice)
- 125g unsalted butter
- 1 tbsp Maldon sea salt
- 500 ml water (or light chicken stock)
- 500ml whole milk
- 6 slices of sliced smoked pancetta
- 1 slice day old crusty bread
- Truffle oil
- Chopped parsley and chives
METHOD
Bake the slices of Pancetta between two trays (to keep it flat) in the oven at 160°C for 20 minutes until crisp.
Dice up the bread and sauté in 15g of butter until golden brown and finish with some chopped herbs.
Melt the remaining butter in a pot and add the squash, add the salt and mix with a spoon, place a lid on the pan and cook for 10 minutes (stirring occasionally), add the water, boil for 1 minute, add milk, bring to the boil, liquidise, pass, correct seasoning.
Liquidise the soup with a stick blender to make it airy, pour into warm soup bowls, scatter over the croutons, truffle oil and herbs, balance the crisp pancetta on the rim of the bowls and serve.