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150 g (5 oz) Parmigiano-Reggiano (with rind on)
25 g (1 oz) butter
1 large onion, chopped finely
500 g (1 lb 2 oz) butternut squash, diced
900 ml (1 pt 12 fl oz) vegetable stock
150 ml (5 fl oz) milk
4 slices French bread
Thyme, to serve
Cut rind from Parmigiano-Reggiano and cut it into chunks. Finely grate all but 25 g (1 oz) of cheese.
Melt butter in a pan, add onion and fry gently for 4 minutes, or until softened. Add squash, stock and chunks of cheese rind. Simmer for 20 minutes, or until vegetables are tender. Remove rind from pan and discard. Transfer soup to a blender or food processor and add grated cheese. Blend until smooth. Return to pan and add milk. Stir thoroughly and reheat until hot. Season with salt and pepper.
Meanwhile, toast bread. Flake remaining cheese and place on toast. Grill until cheese melts. Ladle soup into warmed bowls and top each serving with cheese toast.
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