Melt the butter, add the eggs and beat with a whisk. Add the Parmesan cheese and flaked cornmeal, mix well. Line a baking dish about 25x35 centimeters and roll out the dough, which will be about 1 centimeter thick. Bake in a hot 180°C oven for about 20 minutes or until the dough is lightly browned. Remove from the oven and cut into 7 to 8-millimeter cubes.
Put the vegetable mixed creamy-soup in a saucepan, add a large glass of water and cook over a low flame, adjust the salt. As soon as the creamy-soup boils add the imperial soup and let it cook a few moments. Divide among plates, season with a drizzle of oil and top with chopped parsley.
Imperial soup can be frozen into cubes and put directly from frozen into the hot creamy-soup at the moment.

Recipe and photo made by Tiziana Monti food bloggers and food photographer author of the blog "l'ombelico di Venere”