May 1, 2019
Ask A Chef: Parmigiano Soup With Shallots, Bacon And Breadcrumbs
Prep Time: 20 minutes
Total Time: 30 minutes
Chef Ryan Hotchkiss of Bündok shares his recipe for Parmigiano Soup With Shallots, Bacon And Breadcrumbs.
Q: I ate the most amazing Parmesan soup at Bündok when I was in Edmonton. It was like an elevated spaghetti carbonara but without all the distraction of pasta. What makes it so delicious? — Emma, Toronto
A: This decadent dish is easy to make and perfect for a special occasion. Crisp bacon and breadcrumbs combine with sweet peas to offset the soup’s rich, over-the-top cheese and cream base. We recommend serving very small portions!
Yield: Serves 8 to 10
Ryan makes a Parmigiano stock by gently simmering cut-off rinds of the cheese in about 3 cups of water for 45 minutes, or until water is very flavorful and reduced to about three quarters of a cup.
- In medium pot over medium heat, melt butter. Add shallots and cook for 4 minutes, or until translucent. Add stock and cream, and bring to a boil.
- Add cheese a handful at a time, turn heat to medium-low and cook, stirring, for 3 minutes, or until cheese has melted. Remove from heat and let cool slightly.
- Transfer to blender, or use immersion blender, and blend on high until smooth and emulsified. Pour through strainer and season with salt and pepper to taste. Return to pot and keep warm.
- Bring small pot of salted water to a boil. Add peas and boil for 1 minute, or until tender-crisp. Drain and rinse with cold water to halt cooking, and set aside.
- In frying pan over medium heat, cook bacon for 5 minutes, or until crispy. Transfer bacon to paper towel–lined plate. Drain all but 2 tbsp of bacon fat from pan.
- To frying pan add panko. Cook, stirring, for 1 minute, until bacon fat is absorbed and panko is deeply golden.
- Divide bacon, peas and breadcrumbs between serving bowls and pour soup over top. Serve immediately.