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
- ΒΌ cup crumbled speculoos cookies
- Salt and pepper to taste
Instructions:
- 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.
- Sprinkle the flour over the onions and garlic, stirring to combine. Cook for 2-3 minutes, until the flour is absorbed.
- 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.
- Remove the pot from heat and stir in the Parmesan cheese until melted and smooth. Season the soup to taste with salt and pepper.
- 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.
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