Even though summer is coming to an end, autumn provides an opportunity for heartier dishes made with seasonal produce. Welcome the season into your kitchen with this Parmigiano Reggiano and Butternut Squash Soup.
It’s the perfect recipe for a warm meal on a chilly night. This recipe serves 4-6 people.
WHAT YOU NEED
-150g Parmigiano Reggiano, with rind
-25g butter
-1 large onion, finely chopped
-1 medium butternut squash, peeled, deseeded amd chopped into chunks
-900ml hot vegetable stock
-150 ml milk
-4-6 slices French bread
-fresh parsley or thyme, chopped to garnish
WHAT TO DO
Reserve the rind from the Parmigiano Reggiano and cut it into chunks, then finely grate the cheese. Melt the butter in a large saucepan, and gently fry the onion for about three minutes until softened, but not browned
Add the butternut squash, vegetable stock and Parmigiano Reggiano rind. Heat until the mixture is just simmering, then turn the heat to low and cook gently for about 20 minutes, partially covered, until the vegetables are soft and tender.
Remove the rind from the saucepan, then transfer the soup to a blender or a food processor and add most of the grated cheese, reserving about 25g for garnishing. Blend the soup for 15-20 seconds, until completely smooth. Return it to the saucepan and add the milk. Stir thoroughly and reheat until piping hot. Taste and adjust seasoning.
Meanwhile, toast the slices of French bread, sprinkle the remaining Parmigiano Reggiano on top and grill until melted. Ladle the soup into warmed bowls, then top each portion with one piece of French toast. Sprinkle fresh parsley or thyme and a little extra ground pepper, then serve.
About Parmigiano Reggiano
Parmigiano Reggiano cheese, known as the King of Cheeses, is one of the world’s oldest and richest cheeses – still produced today as it was nine centuries ago. It’s the only cheese that has such an extensive maturation which develops its delicious flavour and unique characteristics.
The use of raw milk and the richness of natural ingredients make this cheese a superior product. A long ageing period is fundamental in building the aromas and texture of Parmigiano Reggiano. Such complexity is achieved in a totally natural way, without any additives, making Parmigiano Reggiano 100% natural, easy to digest and high in calcium. The minimum maturation time is at least 12 months, but only when it reaches approximately 24 months of age, is at its best. Ageing can continue up to 36 months or more, during which time the cheese develops its flavour, texture and digestibility. At the end of the minimum period of ageing, an expert from the Consortium examines each cheese wheel one by one. If a wheel passes inspection and meets the requirements of the P.D.O. (Protected Designation of Origin), it is fire-branded with an oval mark that reads “Parmigiano Reggiano Consorzio Tutela.” On the contrary, the identifying marks and the dotted inscriptions are removed from any cheeses which do not meet the requirements
Within the European Union, Parmigiano Reggiano is the only hard cheese that can legally be called Parmesan. In many areas outside of Europe, the name has become genericized and is used by a number of hard Italian-style grating cheeses even if Parmesan means “from Parma”. However, Parmigiano Reggiano is “the only Parmesan” as it is made in a restricted geographic area using stringently defined methods and according to P.D.O. regulation
Parmigiano Reggiano is a P.D.O. product. P.D.O. products are defined and protected by European Union law in order to defend the reputation of regional foods. This mark ensures that Parmigiano Reggiano can only be produced in Parma, Reggio Emilia, Modena, Bologna to the west of the Reno River and Mantua to the east of the Po River.
Parmigiano Reggiano in numbers
· 14 litres of milk makes 1 kg of cheese
· 24 months is the average ageing of the wheels
· 40 kg is the weight of a wheel
· 550 litres of milk to make one whee
For more information, please visit www.parmigianoreggiano.com
