Cheesy butternut squash soup

first_imgLinkedin Email Advertisement Facebook GREAT in winter, but I really think that this is a super dish to have in Spring as the warmth of the flavours and aromas bring a fabulous taste and this is further enhanced by adding the rind from the Parmigiano-Reggiano cheese as it cooks. Simply fry the onion, add the butternut squash, stock and Parmigiano-Reggiano rind and cook gently for 20 minutes. Remove the rind and blend the soup until smooth. Then, grill slices of French bread topped with Parmigiano-Reggiano cheese and after ladling the soup into warmed bowls, top each one with a piece of French toast. Sign up for the weekly Limerick Post newsletter Sign Up WHAT YOU NEED150g Parmigiano-Reggiano, with rind25g butter1 large onion, finely chopped1 medium butternut squash, peeled, deseeded and chopped into chunks900ml hot vegetable stock 150ml milksalt and freshly ground black pepper, to season4-6 slices French breadfresh parsley or thyme, chopped to garnishWHAT TO DOKeep the rind from the Parmigiano-Reggiano, cut into chunks, then finely grate the cheese.Melt butter in a large saucepan, gently fry onion for about three minutes, until softened, but not browned. Add butternut squash, vegetable stock and Parmigiano-Reggiano rind. Heat until mixture is just simmering, then turn heat to low and cook gently for about 20 minutes, partially covered, until vegetables are soft and tender.Remove rind from saucepan, transfer soup to blender or food processor and add most of the grated cheese, reserving about 25g for garnishing. Blend soup for 15-20 seconds, until completely smooth. Return it to saucepan and add milk. Stir thoroughly and reheat until piping hot. Taste and adjust seasoning.Meanwhile, toast slices of French bread, sprinkle remaining Parmigiano-Reggiano on top and grill until melted. Ladle soup into warmed bowls, then top each portion with one piece of French toast. Sprinkle with fresh parsley or thyme and a little extra ground black pepper, then serve.You’ll need roughly 500g of butternut squash when peeled and deseeded. If you have any left over, simply roast it until tender to serve as a vegetable with another meal. To store the soup, cool it quickly, then refrigerate for up to three days, or freeze for up to three months. WhatsAppcenter_img NewsCheesy butternut squash soupBy admin – March 24, 2011 641 Twitter Print Previous articleDK’s bibles – new cook booksNext articleThe Lincoln Lawyer – film review adminlast_img read more

Gervais Cultural and Tourist Center opened in Opatija

first_imgAfter a decade of waiting, Opatija got a facility without which tourist progress cannot be imagined. The Gervais Cultural and Tourist Center was opened, a multifunctional complex intended for all generations and cultural tastes, and the entire investment amounted to HRK 41,5 million. Construction of the center where ‘culture and congresses meet under Učkun’ began in September 2015, on the site of a former Opatija cinema that was demolished to create space for a new building. On the ground floor of the center is a large foyer and a small hall that can accommodate about 300 visitors. On the first floor is the Great Hall with 493 built-in seats intended for more demanding theater and concert productions, cinema screenings and congress events. In the basement there is a club space with a separate entrance that can accommodate about 1000 visitors.With the new Gervais polyvalent center and the Summer Stage, which is often called the ‘pearl of the Mediterranean’ due to its unique architectural identity, symbiosis of greenery and stone and its position on the ‘green peninsula’ of Angiolina Park, we can finally say that culture in Opatija lives on.KC Geravis is an extremely important new space and added value for Opatija for both the cultural and the congress segment.last_img read more