ITALIAN CREAM OF CHEESE SOUP

A-Z Soups.

If the aroma of Italian cheeses has great appeal to you, you will surely love this soup. It is quick to prepare with a taste that belies its simplicity.

From: Soups and Stews the World Over Louise Driggs, Hastings House, N.Y., 1971

Italian Cream of Cheese Soup      Servings            6

Ingredients:

• 2 cups chicken stock
• 2 cups milk

• 6 slices of carrot
• 2 thick onion slices
• ¼  teaspoon of allspice
• 2 cloves garlic, sliced in half

• 1  cup grated Romano, Parmesan or other firm Italian cheese
• 2 egg yolks
• Salt and pepper to taste
• Chopped parsley

Method:

1. Combine the stock and milk in a Bain Marie (double boiler)
2. Add carrot slices, onion slices, allspice and garlic
3. Place over slowly simmering water and simmer for one hour. Set your timer and come back.
4. Strain out carrot, onion and garlic
5. Stir in cheese
6. Beat egg yolks
7. Add a little hot soup to beaten egg yolks and stir
8. Stir the tempered yolks into the soup pot
9. Heat the soup without boiling
10. Add salt and pepper
11. Pour into bowls and garnish with parsley

This is a great first course, or perhaps a complete lunch with some bread and a salad. Enjoy.