Parmesan Soup

1. 1

   Melt the butter in a large pot over low heat. Cook the onions until soft, 10 minutes. Add three-quarters of the Parmesan, the chicken stock, cream, and milk, bring to a simmer, and simmer until the ingredients are melted and the soup has thickened slightly, 45 minutes.

2. 2

   Meanwhile, in a small saute pan, cook the bacon until crisp, about 5 minutes. Drain on a paper towel.

3. 3

   Add the remaining Parmesan to the soup and simmer for 10 minutes more.

4. 4

   Puree the soup in a blender in batches, then strain through a sieve. Season with salt and pepper.

5. 5

   Scatter the croutons, shallots, chives, and bacon into soup bowls, ladle the soup on top, and serve immediately.

6. 6

   For the croutons

7. 7

   1/2 stale baguette

8. 8

   1 large garlic clove, halved

9. 9

   2 tablespoons extra-virgin olive oil for drizzling

10. 10

    Fine sea salt and freshly ground black pepper

11. 11

    Preheat the oven to 400u00b0F/200u00b0C.

12. 12

    Slice the baguette 1/2 inch (1 cm) thick. Rub each piece of bread with the garlic, then cut into 1/2-inch/1-cm pieces. Put on a small baking sheet, drizzle with the olive oil, season with salt and pepper, and toss well, so each piece is coated. Toast in the oven until golden and crisp, 5 to 8 minutes. Let cool.

* Per serving · 4 servings · Values may vary.