Christmas Cheese Soup with Parmesan Stars

For the Parmesan stars, mix the flour with 4 tablespoons Parmesan cheese and 1 pinch of salt. Mound up on a work surface and make a well in the center. Beat the egg in the well and distribute small pieces of the butter around the flour. Knead by hand quickly to make a smooth dough, form into a ball, wrap in plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 180°C (approximately 350°F).

Roll out the dough on a floured surface and cut out different sized stars. Place on a baking sheet lined with parchment paper, sprinkle with the remaining Parmesan and bake in the preheated oven for about 12 minutes. Remove and let cool.

For the soup, peel the garlic and shallots, chop finely and cook in a pan with melted butter until translucent. Sprinkle with the flour, brown slightly and deglaze with the wine while stirring. Pour in the broth, orange juice and cream, add the zest and simmer over medium heat for about 5 minutes. Grate the cheese finely, stir in and allow to melt. Simmer for 4 more minutes, stirring, then add the crème fraîche and season with salt, pepper and nutmeg.