Parmesan soup with prosciutto chips

It's time for a new recipe. This time I have again a soup for you. But not a soup we know from our mothers or grannies. No, this time I have for you a recipe for a Parmesan soup. And as you can clearly see from the quality of the photos, this soup was cooked ages ago. This recipe waited so long for her big day on my blog…therefore here is the star of the day.

For 4 servings you need:

200 g Parmesan

1 onion

2 garlic cloves

1 tbsp olive oil

2 tbsp flour

125 ml white wine, dry

600 ml vegetable stock

250 ml cream

1 pinch of nutmeg

salt

pepper

4 slices prosciutto

parsley

This is how you proceed:

Grate Parmesan as finely as possible. Peel and chop the onion and garlic.

Heat 1 tbsp olive oil in a large pot and fry onion and garlic until translucent. Add 2 tbsp flour and mix well. Deglaze with white wine. Add vegetable stock and Parmesan cheese and bring to a boil. Stir from time to time. Simmer for 15 minutes at low temperature.

In the meantime, fry the 4 prosciutto slices on both sides until crispy, remove from the pan and place on paper towels.

Add cream to the soup and puree the soup. Season with salt, pepper and nutmeg and simmer for another 5 minutes. Distribute soup in bowls and garnish with parsley leaves and prosciutto chips. Our soup is ready to be served.