Parmesan soup

Ingredients for 4 servings:

• 3 cloves garlic
• 1 large onion(s)
• 2 large potatoes
• 500 ml vegetable stock
• 1 liter of milk
• 200 g Parmesan
• salt and pepper
• 2 tbsp olive oil
• possibly basil or rosemary

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

very rich in calcium – good for the bones!

Finely dice the garlic and onion and sauté in olive oil. Dice the potatoes and add them to the onions, briefly sauteing. Add the broth and milk and simmer for about 15 minutes, until the potatoes are nice and tender. Dice the Parmesan and melt it in the soup, then puree the whole thing with an immersion blender. Season with salt and pepper and garnish with basil or a rosemary sprig. I always freeze leftover Parmesan, and when I have enough, I make this soup.