A Comforting Parmigiano Reggiano Soup

Brrr… it’s freezing in Paris! To ease back into routine and warm up those icy evenings, nothing beats a seriously comforting bowl of soup. Perfect for a cozy TV dinner while watching The Holiday or a vintage Disney movie, we’re instantly falling for this addictive recipe made with Parmigiano Reggiano, bread and garlic. Crunchy croutons required!

Serves 4

For the soup:

• 60 ml extra virgin olive oil (4 tablespoons)

• 180 g white bread (4 thick slices)

• 2 garlic cloves

• 5 g smoked paprika

• 1 litre chicken stock

• 2.5 g lemon juice

• 2 g salt

For the topping:

• 50 ml crème fraîche

• Watercress

• 60 g Parmigiano Reggiano shavings

1. Heat one third of the olive oil in a large saucepan over medium-high heat. Once the oil is very hot (around 180°C / 350°F), fry two slices of bread for 1–2 minutes on each side until lightly golden. Remove and set aside.

2. Repeat with another third of the oil and the remaining bread slices.

3. Lower the heat and add the remaining oil and the garlic to the same pan. Gently fry until the garlic is golden, making sure it doesn’t burn.

4. Add the smoked paprika and cook for 15 seconds, then pour in half of the chicken stock.

5. Add the fried bread and let simmer for 2 minutes. Remove from the heat and blend using a hand blender until smooth. Gradually add the remaining stock until you reach your desired consistency.

6. Return to the heat, adjust the seasoning with salt and add the lemon juice.

1. Divide the soup between four bowls and drizzle a little crème fraîche into the centre of each one.

2. Use a vegetable peeler to shave the Parmigiano Reggiano and place it on top, then finish with a handful of watercress.

Also discover: all our winter soup recipes, plus a comforting wonton soup to escape to Hong Kong—without leaving your kitchen.