4cups butternut squash peeled, seeds scooped out and cut in 1 inch pieces
2cups carrots peeled and cut into 1 inch pieces
1 inchfresh gingerpeeled
1 sprig rosemary
2 cups vegetable stock
2tablespoonsunsalted butter
4 ounces fresh goat cheese at room temperature
1 cup panko breadcrumbs
1 cup vegetable oil
2 tablespoons all purpose flour
1egg white
Salt and Pepper
Instructions
Place the goat cheese in a small bowl, season with salt and pepper and mix until it is smooth and creamy.
Using a small ice cream scooper, scoop out 4 little goat cheese balls.
Place the cheese in the freezer for at least 30 minutes.
While the cheese is freezing, work on the soup.
Preheat the oven to 375°
Peel and scoop out the seeds of a medium size butternut squash. Cut the squash into 1 inch pieces.
Peel and cut the carrots into 1 inch pieces.
Cut and peel a 1 inch cube of ginger root.
In a large baking sheet, lay the butternut squash, carrots, rosemary spring and ginger.
Drizzle extra virgin olive oil and sprinkle salt and pepper.
Bake for 40 minutes. Half way through the baking time, give the vegetables a toss.
Add the vegetables in a blender with 1 cup of vegetable stock.
Once the vegetables have been pureed, with the top of the blender feeder off, add a 1/2 cup of stock.
Trasnfer the blended mixture into a medium size pot, if it is too thick (it probably will) add another 1/2 cup of stock. Heat the mixture over low heat and add the butter.
Heat vegetable oil in a small frying pan.
Remove the goat cheese from the freezer.
Coat the cheese in flour. Shake off the excess.
In a small bowl, whisk the egg white vigorously and in a small plate, add the panko breadcrumbs and season with salt.
Dip one goat cheese ball at a time into the egg white. Make sure it is all coated with the egg white.
Very delicately, roll the cheese ball in the breadcrumbs. Pat softly so the entire surface is coated with the panko breadcrumbs.
Fry the cheese in the vegetable oil. This must be done quickly, as it can burn easily. Flip the cheese continuously so the entire surface gets golden and crispy.
Place the cheese balls on a plate lined with a paper towel so the excess oil is absorbed by the papertowel. Serve right away!
Serve the soup in a bowl and place the cheese nugget right on top.
Enjoy!
Recipe Video Instructions
Notes
The crispy texture of the fried goat cheese nugget will change quickly once it's in the soup. So, make sure you have the soup ready, and the second that the goat cheese balls hit the soup, you serve!