Parmesan Soup
Quick Recipes Simple Recipes Cheese Soups and Stews
A recipe from friend Jean in Paris. Friend Jean isn't a friend in the true sense of the word - it's a Parisian bistro called L'ami Jean. Stéphane Jego is the one who created this "Parmesan emulsion" (what a fitting name he gave it!) and served it successfully in his bistro at 27 rue Malar (7th arrondissement). Perhaps you'll have the chance to visit... it's nice to have friends everywhere, isn't it?
Ingredients
200g Parmesan
500ml milk
500ml heavy cream (32% fat)
250ml chicken broth
40g butter
1 medium onion
salt, pepper
For serving
bacon (cubed and fried without fat until golden and crispy)
bread croutons
chives
Servings: 3-4
How to prepare parmesan soup
- Cut the Parmesan into cubes. Chop the onion.
- Sauté the onion in melted butter for 2-3 minutes until softened. Add the milk, cream, broth and half of the Parmesan cubes. Simmer over low heat until the Parmesan melts (about 10 minutes), stirring frequently to help the cheese dissolve.
- Pour the entire contents of the pot into a blender and blend for 2 minutes. Pour the soup back into the pot.
- Add the remaining Parmesan to the soup and simmer over low heat until melted (about 5 minutes).
- Pour the contents of the pot into the blender again and blend for one minute. Strain the soup through a fine sieve (discard what remains in the sieve - the onion pieces and crystallized Parmesan bits).
- Put the soup back in the pot. Season with salt (Parmesan is salty, check if it's needed) and ground black pepper.
- The soup can be served immediately or reheated. To serve: place 1 tablespoon of bread croutons, 1 tablespoon of bacon croutons and finely chopped chives in the center of each bowl. Pour the soup into the bowls in front of your guests.
