Parmesan soup

Ingredients for 4 servings:

• 500 ml milk
• 250 ml cream
• 250 g Parmesan
• 2 cloves garlic
• salt and pepper
• 2 bay leaves
• 25 g pine nuts
• 4 sprigs of parsley
• 50 g raw ham, cut into fine strips, optional
• 1 lemon(s), untreated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Delicious with or without ham!

Peel the garlic and rinse the lemon with hot water. Use a vegetable peeler to remove 2-3 strips of zest. Bring the milk, cream, garlic, bay leaves, and lemon zest to a boil in a saucepan and simmer over low heat for 10 minutes. Lightly toast the pine nuts in a dry pan. Wash and finely chop the parsley, and grate the cheese. Remove the bay leaves, lemon zest, and garlic cloves from the pan. Add the Parmesan cheese, blend the soup, and then season to taste. Ladle the soup into bowls and serve garnished with pine nuts, parsley, and, if desired, ham strips.