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February 9, 2011

Parmesan Soup

Well, I do not remember since when I am planning to cook a parmesan cream soup, but either I forget about it or the cheese ends up in a spontaneous carbonara for dinner. However, yesterday I have found two chunks of parmesan in the fridge so it was time to cook the soup. I guess, I have never cooked a cheese soup before, altough I love cheese a lot, but a soup just seemed to be strange to me.


It would be more than obvious to serve the soup among parmesan chips, but instead I made some San Daniele ham chips. Since quite a long time San Daniele is my most favourite dried cured ham, I think it is a lot more flavourful than Parma ham.


Ingredients:
1 tablespoon butter
1 shallot
1 clove garlic
2 tablespoons rice (e.g. carnaroli)
500 ml vegetable or chicken stock
200 ml dry white wine
200 ml cream
200 g freshly grated parmesan
salt, pepper

Sautée chopped onion, garlic and rice in butter for a few minutes. Add white wine and let it reduce. Pour stock over it and cook for 50-70 minutes or until the rice is cooked through. Puree, add cream and grated cheese and bring it once to the boil, season with salt and pepper. Serve with parmesan or ham chips.
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9 comments:

  1. EllieFebruary 9, 2011 at 2:27 PM

    That looks intriguing . . . wonder how it would taste with pasta in it?????

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  2. Rosa's Yummy YumsFebruary 9, 2011 at 3:34 PM

    Beautiful and delicious looking!

    Cheers,

    Rosa

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  3. FaithFebruary 9, 2011 at 3:54 PM

    Mmmm, love parmesan and the idea of this soup is fantasic!

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  4. Food GalFebruary 9, 2011 at 6:46 PM

    I often save the rinds from Parmigiano to throw into pots of soup. Actually adding a mound of the cheese to the soup sounds even more cheesy wonderful. I bet this has great body, too, what with the pureed rice.

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  5. kitchen roach/galley roachFebruary 9, 2011 at 9:57 PM

    da laueft mir mal wieder das wasser im munde zusammen....

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  6. StephanieFebruary 10, 2011 at 2:26 AM

    I think it's quite beautiful. Simple is always best. :p

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  7. chriesiFebruary 10, 2011 at 12:41 PM

    @Ellie: Try it! ;)

    @Rosa: Thanks!

    @Faith: It is so aromatic!

    @Food Gal: I also sace the rinds, that is a great way to add some extra flavour to soups.

    @kitchen roach: Das freut mich! :)

    @Stephanie: Thanks. That is right!

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  8. UnknownFebruary 10, 2011 at 5:18 PM

    50-70 minutes cooking ? why ?

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  9. chriesiFebruary 10, 2011 at 5:36 PM

    In order to cook the rice through, otherwise you can not puree it. But it can also take less time, depends on the kind of rice you use.

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