Preheat the oven to 300°F (150°C), preferably using the oven’s convection setting.
Put thin slices of parma ham on a baking sheet lined with
parchment paper and bake on upper rack in the oven. Check on
them every 5 minutes and flip them a few times while drying. It
will take about 30 minutes for the ham to crisp up.
Sauté onions and mushrooms in butter in a thick bottom pot,
until onions and mushrooms turn golden. Season with salt,
pepper and thyme.
Add cheese, water and wine. Stir. Bring to a boil for a few
minutes and then lower the heat to medium and let simmer for
15 minutes.
Whisk the heavy cream until soft peaks form. Add yolks and
mix well.
Fold in the egg cream into the soup without boiling it further.
Add oil, parsley, salt and pepper in a tall beaker. Use an
immersion blender for 30 seconds or until the oil and the parsley
are merged together.
Serve the soup with a spoonful of parsley oil and parma-ham
chips on top.
Preheat the oven to 300°F (150°C), preferably using the oven’s convection setting.
Put thin slices of parma ham on a baking sheet lined with
parchment paper and bake on upper rack in the oven. Check on
them every 5 minutes and flip them a few times while drying. It
will take about 30 minutes for the ham to crisp up.
Sauté onions and mushrooms in butter in a thick bottom pot,
until onions and mushrooms turn golden. Season with salt,
pepper and thyme.
Add cheese, water and wine. Stir. Bring to a boil for a few
minutes and then lower the heat to medium and let simmer for
15 minutes.
Whisk the heavy cream until soft peaks form. Add yolks and
mix well..
Fold in the egg cream into the soup without boiling it further.
Add oil, parsley, salt and pepper in a tall beaker. Use an
immersion blender for 30 seconds or until the oil and the parsley
are merged together.
Serve the soup with a spoonful of parsley oil and parma-ham
chips on top.