Swede soup with parmesan crisps Recipe
Swede soup with parmesan crisps
Total time: 30 to 60 minutes

Prep. time: 10 minutes
Cooking time: 25 minutes

Difficulty: Easy
Chef's Note

Enjoy this soup hot or cold.

Have you tried the aged cheddar ACE’s Mini Baguette Crisps ? As good as homemade cheese crisp and always ready to use with a bowl of soup.

For 4 servings

- 2 turnips / swede
- 1 onion
- 500 ml / 2 cups milk
- 500 ml / 2 cups chicken broth
- 50 g butter
- salt and butter

Pamesan crisps and other garnish

- 60 g parmesan
- 10 ml / 2 Tsp. flour
- freshly cracked black pepper
- 20 ml / 4 Tsp. sour cream
- chives
  1. Peel the onion and the turnip; chop.
  2. Cook slowly in butter for 2 minutes.
  3. Add chicken broth and cook another 15-20 minutes on medium until the turnip is tender.
  4. Purée in the blender.
  5. Stir in the milk. Adjust seasoning. Garnish with parmesan crisps, sour cream and chives.

Parmesan Crisps

  1. Grate the cheese coarsely. Mix well with the flour and pepper.
  2. On a non-stick baking sheet, place 8 rounded tablespoon mounds of the mixture 4 or 5" apart.
  3. Bake at 190°C / 375ºF about 8 - 10 minutes, until just starting to brown.
  4. Cool for a couple of minutes and then remove to a rack to cool completely. Can be made several hours ahead.
More recipe ideas

Photo and original recipe by ACE, the largest bakery in Canada

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