AND PANCETTA SOUP
recipe for Pumpkin and Pancetta Soup has been reproduced
courtesy of Orce
Serrano Hams - www.orceserranohams.com
Serrano Hams market a range of authentic Andalucian
cured meats, in particular Serrano Hams, olive oils,
vinegars and wines. The business is situated in the
heart of the Andalucian countryside, which is the home
of Serrano Hams, and ships direct from Spain. All of
the products are locally produced with many being used
in local restaurants and tapas bars where Serrano Ham
is a great favourite. If you are looking for a taste
of real Spain the Orce Serrano Hams can supply you with
you would like to find out more about Orce Serrano Hams
and the Serrano Hams then have a look at the article
Serrano / Jamon Iberico / Spanish Ham - Orce Serrano
Hams or visit the web site www.orceserranohams.com
Halloween pumpkin soup, this recipe for Spanish pumpkin
soup uses mildly cured pancetta or belly pork
to add a subtle saltiness to this tasty winter warming
recipe. Pumpkin is usually grown by local greengrocers
in rural Spain and there are always some good (and very
large) specimens available. Cut into segments you can
buy as much as you need and if you have any left over
it cane be roasted too.
for Pumpkin and Pancetta Soup
1kg Pumpkin, peeled and chopped
1 Garlic clove, crushed
1 Onion, diced
2 Potatoes, cubed
500 mls Chicken stock
200g Cured pancetta
Cracked black pepper
to make Pumpkin and Pancetta Soup
a soup pan (or Spanish Olla) cook
the onion and garlic until the onion becomes translucent.
the pumpkin and potatoes and cook for 5 minutes.
stock and simmer for 15 minutes.
cut the pancetta into strips and then dice, lightly
fry until crispy and golden brown.
the soup in the pan using a hand blender.
cream and cracked peppercorns and mix well.
up the soup and sprinkle very generously with the
with fresh crusty bread.
with permission of Orce
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