Parmesan Soup

11 ingredients
1 steps

Ingredients

  • 4 tablespoons/60 g unsalted butter
  • 2 onions, coarsely chopped
  • 7 ounces/200 g Parmesan cheese, sliced
  • 4 cups/1 liter chicken stock
  • 2 quarts/2 liters heavy cream
  • 4 cups/1 liter whole milk
  • 2 ounces/50 g bacon, finely chopped
  • Fine sea salt and freshly ground black pepper
  • 2 tablespoons croutons (recipe follows)
  • 1 shallot, finely chopped
  • A handful of finely chopped fresh chives

Directions

  1. 1
    {"0":"Melt the butter in a large pot over low heat. Cook the onions until soft, 10 minutes. Add three-quarters of the Parmesan, the chicken stock, cream, and milk, bring to a simmer, and simmer until the ingredients are melted and the soup has thickened slightly, 45 minutes.","2":"Meanwhile, in a small saute pan, cook the bacon until crisp, about 5 minutes. Drain on a paper towel.","4":"Add the remaining Parmesan to the soup and simmer for 10 minutes more.","6":"Puree the soup in a blender in batches, then strain through a sieve. Season with salt and pepper.","8":"Scatter the croutons, shallots, chives, and bacon into soup bowls, ladle the soup on top, and serve immediately.","10":"For the croutons","12":"1\/2 stale baguette","13":"1 large garlic clove, halved","14":"2 tablespoons extra-virgin olive oil for drizzling","15":"Fine sea salt and freshly ground black pepper","17":"Preheat the oven to 400\u00b0F\/200\u00b0C.","19":"Slice the baguette 1\/2 inch (1 cm) thick. Rub each piece of bread with the garlic, then cut into 1\/2-inch\/1-cm pieces. Put on a small baking sheet, drizzle with the olive oil, season with salt and pepper, and toss well, so each piece is coated. Toast in the oven until golden and crisp, 5 to 8 minutes. Let cool."}

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