Parmesan Soup with Polenta and Bresaola

bring the clear soup to the boil with the bay leaf seasoning and season lightly with salt. Stir in the polenta, stirring throughout. Reduce the heat and let the polenta simmer gently for half an hour, stirring occasionally. Remove the polenta from the stove, season with the butter and fleur de sel.

Spread the polenta about four inches high on a small baking sheet and cool.

Soup:

Skin and finely dice the shallots and garlic. Heat the butter in a saucepan and sauté the shallots and garlic cubes in it with the herb sprigs, bay leaves and peppercorns. Add the long-grain rice and sauté, stirring, until translucent. Extinguish with the wine and Noilly Prat, boil a little and pour the clear soup. Let it boil once and simmer at low temperature for ten minutes. Then add the liquid whipped cream and simmer for another ten minutes. Add the Parmesan cheese and let it melt, season with salt and freshly ground pepper. Strain through a sieve and keep warm.

Toast the polenta and bring the soup to the table:

Turn cooled polenta out onto a kitchen board and cut out cookies with a metal ring. Heat the olive oil in a frying pan and toast the polenta biscuits in it until crispy on both sides. Remove from the frying pan and drain on kitchen roll.

Divide the polenta slices evenly into preheated deep plates and arrange the bresaola slices on top.

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