Parmesan soup

Ingredients for 4 servings:

• 1 large potato(s), floury
• 1 onion(s)
• 1 garlic clove(s)
• 1 tbsp olive oil
• 1 liter of milk
• 200 ml chicken stock
• 100 g Parmesan cheese (edge ​​pieces)
• 1 sprig(s) rosemary
• salt and pepper
• Parmesan, freshly grated

Instructions

Working time approx. 10 minutes; Rest time approx. 1 day 1 hour; Total time approx. 1 day 1 hour 10 minutes

Wash, peel, and dice the potatoes. Peel and dice the onion and garlic. Sauté everything in a pan in hot olive oil over medium heat for 2 minutes. Pour the milk and broth into the pan and bring to a boil. Crumble the Parmesan cheese and add it to the soup. Simmer over medium heat for 20 minutes. Pick the rosemary, chop the leaves, and add it to the soup. Purée the soup with a hand blender until smooth and season with salt, pepper, and grated Parmesan cheese.