Silken Bread and Parmesan Soup

1. 1

   In a large saucepan, heat the chicken stock until bubbles appear around the edge.

2. 2

   Drop the bread into a food processor and pulse until coarse crumbs form.

3. 3

   Add the cheese and pulse until finely chopped.

4. 4

   Transfer the mixture to a large saucepan and gradually whisk in 8 cups of the stock.

5. 5

   Cook over moderate heat, stirring constantly with a wooden spoon, just until the soup begins to simmer.

6. 6

   Keep warm over very low heat.

7. 7

   Gradually whisk the remaining 2 cups of chicken stock into the egg yolks, then whisk this mixture into the soup.

8. 8

   Using an immersion blender, blend the soup until smooth and frothy.

9. 9

   Alternatively, carefully puree the soup in batches in a blender.

10. 10

    Ladle the soup into warmed soup plates and garnish with a drizzle of olive oil and a sprinkling of pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.