Summary

Ingredients

• 600 g onion (s)
• 0.5 clove ½ garlic
• 30 g butter
• 2 ½ tablespoon semolina (durum wheat)
• 1 liter poultry stock, self-cooked
• 200 ml cream
• 2 egg yolks
• 5 tablespoon parmesan
• 0.5 ½ bunch chives
• salt and pepper
• nutmeg

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Instructions

1. Dice onions and garlic and sauté in a large saucepan in hot butter over medium heat for about 10 minutes while stirring.
2. Stir in semolina. Pour in the stock and simmer everything in a closed saucepan for about 20 minutes over medium heat.
3. Whip the cream until it is half stiff. Remove about 6 tablespoon and set aside.
4. Mix the rest of the cream with the egg yolk and parmesan. Puree the soup with a hand blender, adding the egg yolk and cheese mixture. Season to taste with salt, pepper and nutmeg.
5. Pour soup into cups and put a dollop of the cream that you have set aside on top. Dust with nutmeg and garnish with chives.