A steamy mug of soup warms the heart and soul on a blustery day. We’ve added broccoli florets at the end of cooking to preserve their colour. The soup only looks decadent–we’ve replaced fat-laden cream with milk and Parmesan cheese for a rich base plus a good hit of calcium.
Lacy Parmesan crisps
Preheat oven to 350F (180C). Line a baking sheet with parchment paper or coat with vegetable oil. In a small bowl, stir 3/4 cup (175 mL) finely grated fresh Parmesan with 1 teaspoon (5 mL) all-purpose flour. Spoon 1 rounded teaspoon (7 mL) cheese mixture onto baking sheet. Gently spread to form a small circle about 2 inches (5 cm) in diameter. Fill sheet with 4 or 5 more circles, making sure to spread them out evenly, leaving at least 2 inches (5 cm) in between. Bake in centre of preheated 350F (180C) oven until golden, from 5 to 7 minutes. Cool crisps completely on baking sheet before removing. Repeat until all cheese mixture is used. Crisps can be made up to 1 day before serving. Store at room temperature in an airtight container. Makes 10 to 12 crisps