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Carlota Fariña


As a big cheese fan as I am must have a delicious cheese soup recipe in a blog, right? So today I am updating with this scrumptious Parmigiano Reggiano soup (parmesan). One of the best soups I have ever tasted in my life.

It was high time I prepared, shot, and added here this soup idea after living in Bologna for a year. If you are a soup lover or just a cheese lover, I am sure you will love this, but if you love both of them, you will eat it just in one seat!

This time for a crunchy touch, I decided to buy fresh sage, roasted it and when the soup was ready, I placed them on top. In case you are not a sage fan, you can skip this step or add kale instead. 



60 gr (⅓  cup) all-purpose flour ⁣

60 gr (¼  cup) unsalted butter⁣

500 ml (2 ¼ cups) whole milk, better if fresh⁣

500 ml (2 ¼ cups) chicken or veggie broth ⁣

120 gr (1 ⅓ cups) Parmigiano cheese (parmesan) ⁣

Salt and pepper to taste⁣

Optional: sage leaves, roasted 5 min at 130ºC (260ºF) ⁣


Slowly cooked the flour for a few seconds in a pot, medium heat. Pour the milk little by little to get a smooth mix. Now, add the stock, mix, and then the cheese previously grated. Add salt and pepper to taste and combine well until the soup is ready. ⁣

If you’re going to use the sage, add them on the top. Serve and… buon appetito!⁣



Are you going to prepare it? Please tag me on Instagram so I can see it!

More soups ideas here.



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