Arugula Soup with Parmesan

For the arugula soup with parmesan, first peel and finely chop the onion for the soup. Heat the oil and fry the onion cubes in it. Deglaze with wine and add whipping cream and vegetable soup. Let simmer and season with salt and pepper. Simmer the arugula briefly and then puree.

In the meantime, prepare the Parmesan chips. For this, grate the Parmesan finely. Place small piles of Parmesan on a baking tray covered with baking paper. Melt under the grill function until the Parmesan pieces are still visible. Take out, let cool and remove from baking paper.

Pour the arugula soup into plates and garnish with the Parmesan chips. Serve the arugula soup with the Parmesan.

Preparation Tip:

If you like an intense Parmesan flavor, you can also stir a little grated Parmesan into the arugula soup.

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