I first tried this parmesan soup at Chez Nous restaurant in Charleston, South Carolina, and was immediately in awe. This is my version, which has since become a go-to soup for dinners at home, and a trusty addition to my entertaining repertoire.
The original is served with lardons and garlic croutons. But as I can’t possibly let things be, I swap the lardons for sautéed mushrooms and add a drizzle of truffle oil for a touch of elegance.
