For the Parmesan foam soup, peel and chop the shallots and sauté in olive oil until translucent.
Add risotto rice and then deglaze with Noilly Prat. Pour in vegetable soup and simmer for 20 minutes. Puree soup. Stir in whipped cream and Parmesan, dissolving as you go.
Whisk again and season the Parmesan foam soup with butter, salt, pepper and nutmeg.
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