Christmas Cheese Soup with Parmesan Chips

Ingredients

• 6 tbsp freshly grated parmesan
• 100 g flour
• Salt
• 1 egg
• 45 g butter
• flour (for the work surface)
• 1 Shallot
• 1 Garlic clove
• 2.5 tbsp butter
• 2.5 tbsp flour
• 80 ml dry white wine
• 700 ml vegetable broth
• 1 untreated orange (juice and zest)
• 100 ml whipping cream
• 100 g aged Gouda
• 50 g Gruyère cheese
• 2 tbsp crème fraîche
• Salt
• pepper (from the mill)
• Nutmeg (freshly grated)
• 2 tbsp chives rings

Instructions

1. 1.

   Mix flour with 4 tbsp parmesan and a pinch of salt for the stars, sift onto the work surface, press a well in the center, crack the egg into it and scatter butter pieces around. Knead all ingredients quickly by hand into a smooth dough, shape into a ball, wrap in cling film and refrigerate for 30 minutes.

2. 2.

   Preheat the oven to 180°C (350°F) fan‑forced.

3. 3.

   Roll out the dough on a floured surface and cut stars of various sizes. Place on parchment paper, sprinkle with remaining parmesan, bake in the preheated oven for about 12 minutes. Remove and let cool.

4. 4.

   For the soup, peel and finely chop garlic and shallot; sauté in melted butter until translucent. Sprinkle with flour, allow to brown slightly, then deglaze with wine while stirring. Add broth, orange juice and cream, stir in zest, simmer for about 5 minutes over medium heat. Grate cheese, stir in and let melt. Simmer for another 4 minutes, constantly stirring, then fold in crème fraîche and season with salt, pepper and nutmeg.

5. 5.

   Sprinkle the soup with chives rings and serve on a plate garnished with parmesan stars.