Onion, Parmesan and Speculoos Soup

Ingredients:

• 1 large onion, diced
• 2 cloves garlic, minced
• 3 tablespoons butter
• 3 tablespoons flour
• 4 cups chicken or vegetable broth
• 1 cup grated Parmesan cheese
• ¼ cup crumbled speculoos cookies
• Salt and pepper to taste

Instructions:

1. In a large pot, melt the butter over medium-high heat. Add the onions and garlic and cook for 5-7 minutes, or until softened.
2. Sprinkle the flour over the onions and garlic, stirring to combine. Cook for 2-3 minutes, until the flour is absorbed.
3. Add the broth to the pot, stirring to combine. Bring the mixture to a simmer and cook for 15-20 minutes, or until the soup has thickened slightly.
4. Remove the pot from heat and stir in the Parmesan cheese until melted and smooth. Season the soup to taste with salt and pepper.
5. Serve the soup hot, with a sprinkle of crumbled speculoos cookies on top.

Verdict:

This soup is both creamy and savory, with a hint of sweetness from the speculoos cookies. The Parmesan cheese adds a rich, savory depth of flavor to the onion base. It’s a comforting and hearty meal on a chilly day.

Serving suggestions:

Serve this soup with a crusty baguette or garlic bread for dipping. It can also be paired with a simple salad or roasted vegetables for a complete meal.