Yield: Yields 4 cups.
This soup gets its silky texture from finely grated Parmigiano-Reggiano instead of heavy cream; use a rasp-style grater for light, fluffy shreds that will melt easily into the soup.
Make Ahead Tips
The soup can be made a day ahead and refrigerated, covered.
Served this at a dinner with the extended family with universal rave reviews!
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