Basil Soup with Parmesan

Ingredients

• 1 onion
• 2 Garlic cloves
• 4 tbsp olive oil
• 1 tbsp flour
• 700 ml vegetable broth
• 200 ml heavy cream (at least 30% fat content)
• 80 g Parmesan cheese
• 1 tsp Mustard
• Salt
• Pepper (freshly ground)
• nutmeg
• 2 bunches basil (about 30 g each)

Instructions

1. 1.

   Peel the onion and dice it into small cubes. Peel the garlic cloves and chop them finely. Heat the olive oil in a pot and sauté both together until fragrant. Sprinkle the flour over the mixture and cook for a minute to form a roux. While stirring with a whisk, gradually pour in the vegetable broth and heavy cream. Bring to a boil and then simmer on low heat for 10 minutes.

2. 2.

   Grate 3/4 of the parmesan cheese and stir it into the soup along with the mustard. Season with salt, pepper, and nutmeg to taste. Pull apart the basil leaves, set aside a few for garnish, and add the rest to the soup. Blend everything until smooth. Ladle the soup immediately into bowls. Optionally grate more parmesan on top. Garnish with fresh basil leaves before serving.