Parmesan Cream Soup

Ingredients

• 1 Shallot
• 1 Garlic clove
• 2 tbsp butter
• 1.5 tbsp flour
• 150 ml dry white wine
• 500 ml vegetable broth
• 1 sprig rosemary
• 150 ml Heavy Cream
• 150 g freshly grated Parmesan
• Salt
• ground pepper (from the mill)
• 16 cheese crackers
• 8 slices Serrano ham

Instructions

1. 1.

   Peel and finely chop the shallot and garlic, then sauté them in a pot with hot butter until translucent. Sprinkle with flour, lightly brown, and deglaze with white wine and broth. Whisk vigorously to prevent lumps. Wash the rosemary sprig, shake dry, remove needles, and add to the soup. Let simmer for 10 minutes over medium heat, strain through a sieve, then stir in cream and Parmesan. Simmer another 5 minutes and season with salt, pepper, and a squeeze of lemon juice. Split the ham slices and place a piece of ham loosely on a cheese cracker. Serve the soup in bowls accompanied by the ham crackers.