Soup of Montasio

Finely chop the onion and garlic, keeping them separate. Melt the butter in a saucepan. saucepan and brown the onion over medium heat until it becomes soft and translucent, without letting it darken. The bottom should be fragrant and evenly buttered, ready to receive the flour.

Gradually pour the flour into the butter and onion, stirring constantly to distribute it evenly without forming lumps. Let it brown for about five minutes. the mixture It should take on a slightly golden color and a delicately toasted aroma, without reaching brown tones.

Gradually pour in the milk and broth, stirring with a whisk. whisk or with a tablespoon To dissolve the flour base. Bring the liquid to a boil; when regular bubbles appear and the mixture begins to thicken, keep the heat under control to prevent sticking.

Join the Montasio grated parmesan cheese, dry white wine, minced garlic, lemon zest, salt, pepper, and a sprinkling of nutmeg. Stir until the herbs and cheese are evenly distributed; the aroma should be balanced, with a still runny consistency.

Cook the soup for another ten minutes over medium heat, stirring regularly. Maintain a light, steady boil, enough to incorporate the cheese and slightly thicken the liquid. The soup is ready when it appears smooth, creamy, and free of visible lumps.

Strain the soup through a sieve, working it with the back of a spoon. tablespoon to obtain a smooth and uniform consistency. Remove any remaining onion, garlic, or peel and collect the creamy part in a saucepan or directly onto serving dishes.

Cut the black bread into regular cubes and sauté it in skillet with the butter. Cook over medium heat, stirring frequently, until the cubes are golden brown and slightly crispy on the surface. Avoid burning them: the bread should retain a recognizable center.

Pour the hot soup into bowls and top with diced brown bread sautéed in butter. Arrange the cubes just before serving, so they retain their texture better and create a striking contrast with the soft, creamy base.