John Myers
Parmesan Soup
The perfect Parmesan soup recipe with a picture and simple step-by-step instructions.
- 500 ml Milk
- 200 ml Cream
- 1 Chinese garlic
- 4 Bay leaves
- 4 Lemon peel
- 2 tbsp Sunflower seeds
- 1 small Zucchini, about 150 gr.
- 2 stems Thyme
- Olive oil
- Salt
- 100 g Grana Padano Parmesan
- 100 g Pecorino
- 100 g Espelette pepper
- 100 g Fleur de sel
- 100 g Red pepper
- Peel and quarter the garlic. Then bring to the boil together with the milk, cream, bay leaf and lemon peel and simmer gently for 10 minutes over a low heat.
- In the meantime, lightly toast the sunflower seeds in a pan without any fat. Strip the thyme leaves from the stem and cut finely. Finely grate the cheese.
- Core the zucchini and cut into small cubes. Then fry in a little olive oil and add a little salt. Now fold in the thyme and the red pepper. Degrease a little on crepe.
- Remove the saucepan from the heat and fish the lemon peel, bay leaves and garlic from the milk and dispose of them. Now fold in the cheese and add a “hint of Espelette pepper” to taste. Don’t let it boil anymore !!!!! … otherwise the soup will curdle
- Scoop the hot soup into a soup bowl, add the vegetable mixture and the sunflower seeds and garnish with a little olive oil. Put a little “Fleur de sel” on top ….. bon appetit …..
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