Parmesan soup:My favour soup at present:
In a medium saucepan fry in a little oil 1 diced onions until brown.
Simmer with the following for at least 5 minutes:
½ litre chicken stock or ½ litre water and one packet chicken necks.
100 gm grated or flaked parmesan.
Remove the chicken necks and blend in the food processor.
Strain.
Return to the saucepan and add the following:
1 litre whole milk.
½ litre cream.
a few splashes of sherry.
Reheat only.
traditional and original recipe.
photo from google images.
.
