Parmesan soup from ‘l’ami Jean’ #mimithorisson #BastilleDay

In these crazy times it helps to dream about going to Paris !
This is from Mimi Thorisson blog. She writes “There’s nothing more comforting than finding out that the soup you had once upon a ‘memory‘ is still on the menu. I am talking about the famous Parmesan soup, a must-have at l’ami Jean. This very rich and decadent soup filled with bits of deliciousness – shallots, chives, croûtons and bacon sitting impatiently at the bottom of a soup dish, ready to be immersed in a velvety and creamy Parmesan ‘émulsion’. What can you say when a soup hits all the right notes? C’est si bon!

L’ami Jean, 27 rue Malar, 75007, Paris France.

Ingredients: (Serves a very generous 4-6)
2 onions (coarsely chopped)
50 g/ 1/4 cup unsalted butter
200 g/ 1/2 pound parmesan (sliced)
1 liter/ 1 quart chicken stock
2 liters/ 2 quarts cream
1 liter/ 1 quart milk
50 g/ 1/3 cup bacon (finely chopped)
10 branches of chives (finely chopped)
1 shallot (finely chopped)
2 tbsp croûtons (fry some diced small cubes of country bread in olive oil until golden)
Salt and pepper (for seasoning)

• Coarsely chop the onions.
• Melt the butter in a large pot, add the onions and fry on a low heat for 10 minutes.
• Add 150 g of sliced parmesan, chicken stock, milk and cream.
• Simmer on a low heat for 45 minutes.
• Meanwhile, chop finely the bacon.
• Fry for 5 minutes until crispy.
• Set a side.
• Finely chop the chives, shallots (as fine as possible).
• Set aside.
• When the soup is ready, add the remaining sliced parmesan.
• Simmer for a further 10 minutes.
• Mix in a food processor, and strain through a sieve.
• Season with salt and pepper.
• Keep the soup warm.
• Place the shallots, chives, croûtons and bacon in a soup dish.
• serve soup immediately.
• Tres bon !
• More recipes here for Bastille Day