Allium Soup topped with Crispy Parmesan


Full of vitamin A, C, K, folate and magnesium, a family of onions. Slice 3 onions, pop in a pan with a tablespoon of olive oil and a cup of water and put the lid on. Keep checking and stirring every couple of minutes because you really don’t want to burn the main event of your recipe. Add more water every now and then. Slice 2 leeks, 4 cloves of garlic and detwig some thyme. When the onions seem soft , about 10-15 minutes, add the rest of the chopped vegetables and a teaspoon of vegetable bouillon. Thinly slice a few leaves of cavalo nero and add to the pot. Allow to bubble for 5 minutes, then add a large handful of mild cheddar and stir through. The cheese melts and disappears into the soup, enriching it. For the crispy Parmesan top, grate a heaped tablespoon for each bowl onto a baking tray. Shape into a circle and sprinkle with finely chopped spring onions. Into the oven 180oc, for 10 minutes but check before. You want it golden and crispy but part of that happens as it cools. Scoop it on top of your delicious bowl of soup, bit of black/red pepper and a sprinkle of sweet paprika if you haven’t run out like me.