Parmesan Soup from Paris

By cacelias

Ingredients

• 2 onions (coarsely chopped)
• 50 g/ 1/4 cup unsalted butter
• 200 g/ 1/2 pound parmesan (sliced)
• 1 liter/ 1 quart chicken stock
• 2 liters/ 2 quarts cream
• 1 liter/ 1 quart milk
• 50 g/ 1/3 cup bacon (finely chopped)
• 10 branches of chives (finely chopped)
• 1 shallot (finely chopped)
• 2 tbsp croûtons (fry some diced small cubes of country bread in olive oil until golden)
• Salt and pepper (for seasoning)

Details

Servings 1
Adapted from mimithorisson.com

Preparation

Step 1

Coarsely chop the onions. Melt the butter in a large pot, add the onions and fry on a low heat for 10 minutes.

Add 150 g of sliced parmesan, chicken stock, milk and cream. Simmer on a low heat for 45 minutes.

When the soup is ready, add the remaining sliced parmesan. Simmer for a further 10 minutes. Mix in a food processor, and strain through a sieve. Season with salt and pepper. Keep the soup warm.

Place the shallots, chives, croûtons and bacon in a soup dish, serve soup immediately.