Served as a main dish with salad or as a side dish - this recipe is just brilliantly simple!approx. 20 minutes
For the soup:
1 medium onion
700 ml vegetable or mild beef stock
200 ml whipping cream
2 egg yolks
80 g parmesan
Salt, pepper, nutmeg
For the garnish
4 slices of HANDL TYROL Air-Dried Mountain Ham
- For the ham chips, place the Air-Dried Mountain Ham on baking parchment and cook in a preheated oven on a high heat for approx. 5-10 minutes.
- For the parmesan soup, peel the onion and chop finely. Heat 2 tbsp olive oil in a pan and then sweat the onions until translucent. Stir in 1 tbsp flour, pour in hot vegetable or beef stock and stir with a whisk to prevent any lumps from forming. Add the cream and leave the soup to simmer for approx. 10 minutes.
- Grate the parmesan very finely, stir into the soup and leave it to simmer for another few minutes, to finish whisk together the egg yolks and a little cream and stir in) so that the cheese blends in. Finally, blend the soup with a hand-held blender and season with salt, pepper and grated nutmeg.
- Serve the soup garnished with the ham chips.
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