Recipe by Chef Stéphane Jégo
Veloute parmesan de Stéphane Jégo
Recipe parmesan light cream
At L’Ami Jean, every meal starts with a light and flavor-rich soup – a pleasant and traditional way to stimulate diners’ appetite.  The one described here is easy to cook and features a quality classic : 24-month mature parmesan (the older the better). Something to warm hearts and bodies !
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  • 200 gr / 7 oz 24-month parmesan
  • 2 onions
  • 50 gr / 13/4 oz butter
  • Salt and pepper
  • 1L / 1 quart / 13/4 pt milk
  • 2L / 2quart / 31/2 pt cream
  • 1L / 1 quart / 13/4 pt stock
  • 1 table spoon minced chives
  • 1 table spoon minced shallots
  • 1 table spoon diced bacon
  • 2 table spoons croutons
Gently fry diced onions in butter. Add 150 gr / 5 oz parmesan cheese and all liquids. Leave in pan for 45 minutes on low heat. Mix.

Add rest of parmesan and simmer for 10 minutes. Mix again and strain. Keep warm.

Place bacon shallots and chives in plates or soup bowls. Whip parmesan mix and place in a tureen before bringing to table and serving.