Soupe au Parmigiano-Reggiano Recipe
Soupe au Parmigiano-Reggiano
Submitted By: Taz
Ingredients:
½ lb Parmigiano-Reggiano - rough grated
½ lb Bacon - finely chopped
3 cloves Fresh Garlic - sliced thin
2 Medium Onions - rough chopped
2 Slices Good Quality French Bread
1 Bunch Chives - finely chopped (apx ¼ cup)
1 Large Shallot
8 Cups Heavy Cream
4 Cups Chicken Stock - homemade preferred
4 Cups Whole Milk
4 Tbs Unsalted Butter
Olive Oil as needed
Kosher Salt to taste
Fresh Ground Black Pepper to taste
Preparation:
- Preheat oven to 350ºF
- Heat 3 Tbs of olive oil in a small skillet over medium heat - Add the sliced garlic and allow to cook for 1 minute - Remove from heat and allow to cool - Cut the bread into apx ¼ inch cubes - Toss the bread 'cubes' in the cooled oil until coated allover and transfer to a baking sheet
- Drizzle the shallot with olive oil and wrap tightly in aluminum foil
- Place the baking pan with the bread on the middle rack of the oven - Place the aluminum wrapped shallot on the top rack of the oven - Allow the bread to bake for 15 minutes or until lightly browned - Allow the shallot to roast for 45 minutes - After the specified times, remove each from oven and set aside until needed
- Place a small skillet over medium heat - Add the chopped bacon to the cold pan and allow to cook (stirring regularly) until crispy (apx 10 minutes) - Transfer to absorbent paper until needed
- Melt butter in a large pot over low heat - Once butter is melted, add the onion and sauté for 10 minutes or until golden in color - Add heavy cream, chicken stock, milk, and ¾ of the Parmigiano-Reggiano - Bring to a simmer
- Reduce heat to low and allow to simmer (stirring regularly) for 45 minutes - After the 45 minutes, add the remaining Parmigiano-Reggiano and allow to simmer for another 10 minutes
- Remove from heat and, using an immersion blender* purée until smooth
- Pour the blended soup through a fine mesh sieve - Return to low heat to keep soup warm and season with salt and pepper to taste
- Squeeze the roasted shallot from its skin and finely chop
- Equally divide the croûtons, cooked bacon. roasted shallot, and chives into serving bowls - Ladle the soup over the top and top with a sprinkle of extra grated Parmigiano-Reggiano - Serve immediately with a good 'hunk' of crusty bread or a couple of slices of parmesan cheese toast
*
Transfer to a blender (in batches if necessary) as alternative
