Creamy Squash Soup with Fontina Cheese, or Crema di Zucca con Fontina: This creamy soup recipe is a traditional way to use stale rye bread in the Monte Bianco area. To serve 4:
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients:
- 2 1/4 pounds (1 k) yellow squash (butternut will work well)
- Some stale rye bread
- 1/2 pound (200 g) Fontina
- 1 quart milk
- 2 cloves
- Salt
Preparation:
Peel and dice the squash, and boil it until tender. In the mean time, heat the milk with a pinch of salt and the cloves. When the squash is done, put it through a food mill into the milk, and simmer the mixture for 10 minutes more.
While it's simmering, crumble the bread into the bowls. Dice or finely slice the cheese and lay it over the bread. Ladle the hot soup into the bowls and serve at once, with more bread (toasted this time) on the side.
Yield: 4 servings Creamy Squash Soup.
While it's simmering, crumble the bread into the bowls. Dice or finely slice the cheese and lay it over the bread. Ladle the hot soup into the bowls and serve at once, with more bread (toasted this time) on the side.
Yield: 4 servings Creamy Squash Soup.
