As a big cheese fan as I am must have a delicious cheese soup recipe in a blog, right? So today I am updating with this scrumptious Parmigiano Reggiano soup (parmesan). One of the best soups I have ever tasted in my life.
It was high time I prepared, shot, and added here this soup idea after living in Bologna for a year. If you are a soup lover or just a cheese lover, I am sure you will love this, but if you love both of them, you will eat it just in one seat!
This time for a crunchy touch, I decided to buy fresh sage, roasted it and when the soup was ready, I placed them on top. In case you are not a sage fan, you can skip this step or add kale instead.
INGREDIENTS
60 gr (⅓ cup) all-purpose flour
60 gr (¼ cup) unsalted butter
500 ml (2 ¼ cups) whole milk, better if fresh
500 ml (2 ¼ cups) chicken or veggie broth
120 gr (1 ⅓ cups) Parmigiano cheese (parmesan)
Salt and pepper to taste
Optional: sage leaves, roasted 5 min at 130ºC (260ºF)
METHOD
Slowly cooked the flour for a few seconds in a pot, medium heat. Pour the milk little by little to get a smooth mix. Now, add the stock, mix, and then the cheese previously grated. Add salt and pepper to taste and combine well until the soup is ready.
If you’re going to use the sage, add them on the top. Serve and… buon appetito!
Are you going to prepare it? Please tag me on Instagram so I can see it!
More soups ideas here.
