Prepare to be comforted as this velvety, creamy soup soothes your soul. French Parmesan Soup is perfect for chilly weather. Inspired by a renowned Parisian recipe from Stéphane Jégo’s L’Ami Jean restaurant, this soup boasts an intense Parmesan taste, complemented by crispy bacon and garlicky croutons. The base is a delightful mix of milk, broth, and heavy cream, and the star of the show is the premium Parmigiano-Reggiano cheese, offering a richer flavor than regular Parmesan. Savor each bite as it wraps you in a cozy hug.
I couldn’t help but chuckle when I stumbled upon this super scrumptious Parmesan Soup recipe. I knew my family would love it! Now, where did I find this gem? It was in one of my all-time favorite cookbooks, Mimi Thorisson’s “A Kitchen In France. You know, I’m a little obsessed with her books and web site. I’ve practically turned into a bistro bebe after tackling recipes like this Rustic Bread and Butter Pudding , Simple Vegetable Potage, and the Oxtail Macaroni Gratin to name a few. I mean, seriously, those dishes are so tasty, they should be illegal!
To serve this soup, scatter the minced shallots, chives, crispy croutons, and bacon, in each bowl then pour in the creamy parmesan emulsion. Pairs perfectly with this rustic Irish brown soda bread I made. So good!
I adapted this recipe from the original which called for much more heavy cream. While delving into the soup’s old European roots, I stumbled upon alternative variations that also caught my interest. Feel free to explore these options—one featuring broccoli and another presenting a halved, lightened-up version.
French Bistro Parmesan Soup
Ingredients
Equipment
Method
- Melt the butter in a large pot over low heat. Cook the onions until soft, about 10 minutes.
- Add three-quarters of the Parmesan cheese, the chicken stock, cream, and milk. Bring to a low simmer and cook until the ingredients are melted and the soup has thickened slightly, about 45 minutes.
- While the soup is cooking (or beforehand), Cook the bacon until crisp, about 5 minutes. Drain on a paper towel.
- Make the croutons by following the recipe below.
- Add the remaining Parmesan to the soup and simmer for 10 minutes. more.
- Puree the soup in a blender in batches, then strain through a sieve. Season with salt and pepper.
- Scatter the croutons, shallots, chives, and bacon into soup bowls, ladle the soup on top, and serve immediately.
Notes
For the Croutons:
- Preheat the oven to 350°F.
- In a small saucepan, heat the olive oil over medium heat.
- Add garlic and cook for 1 minute until the garlic releases its aroma.
- Strain the olive oil to remove garlic.
- Spread baguette cubes on a parchment-lined baking dish.
- Drizzle with the garlic-infused olive oil and toss well.
- Bake for 10-15 minutes until the croutons are crisp and slightly browned.
Tips:
Here is a helpful link to Why Sauces Curdle: Perfecting your Parmesan Soup at home can be a bit tricky, but understanding why curdling and breaking happen is the key to success.
- Dairy sauces curdle due to low fat, high heat, acid, or improper mixing.
- To avoid, use full-fat dairy, simmer gently, reduce acid.
- Cheese must be incorporated with care to prevent clumping or separation. Gradually add grated parmesan while continually stirring can foster smooth integration. It’s also crucial to avoid boiling the soup after adding the cheese, as excessive heat can cause separation.
Storing the Soup:
In the Refrigerator:
- Cool the Soup: Let it reach room temperature before refrigerating, ideally within two hours of cooking.
- Airtight Storage: Transfer to an airtight container to maintain flavor and prevent contamination.
- Refrigeration: Store in the refrigerator for 3-4 days.
In the Freezer:
- Cool the Soup: Ensure the soup cools to room temperature.
- Portioning: Divide into airtight containers or freezer bags for convenient thawing.
- Freezing: Freeze Parmesan Potato Soup for 2-3 months. Label with the date.
Leftover Ideas:
- Reheat as Soup: Enjoy as is, perhaps with fresh garnishes.
- Casserole Creation: Mix with cooked pasta, top with cheese, and bake for a comforting dish.
- Sauce Thickening: Reduce on the stove for a rich sauce over chicken or vegetables.
- Soup Blending: Combine with another leftover soup for a new flavor experience.
- Stew Addition: Use as a base for a hearty stew with meat and vegetables.
- Pot Pie Filling: Slightly thicken and use for a delectable pot pie.
- Risotto Enhancement: Stir into risotto for added flavor and depth.
- Freezing for Later: If not used immediately, freeze following proper guidelines mentioned earlier.
- Variations: Feel free to experiment with different herbs and spices to suit your taste.
- Vegan Options: Substitute vegetable broth and non-dairy alternatives for a vegan version.
So, what are you waiting for? Make this soup today. And then post your review of it in the comments section below. :)Robin