Parmesan foam soup

AUTHOR
Benton Mccarty
DIFFICULTY
very easy
RATING
5 2
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 200 g Potatoes
  • 2 Shallots
  • 1 Garlic clove
  • 2 TABLESPOONS Olive oil
  • 100 ml dry white wine
  • 400 ml Poultry stock
  • 200 g Parmesan (piece)
  • 8 Cherry tomatoes (possibly with green)
  • 1 TABLESPOON Icing sugar
  • 150 g Whipped cream
  • 7-10 Tbsp Salt
  • 7-10 Tbsp white pepper
  • 4 TSP Basil pesto (glass)

Directions

  1. 1

    Peel, wash and cut the potatoes into pieces. Peel shallots and garlic, dice finely. Heat 1 tablespoon of oil in a large pot. Sauté shallots and garlic in it. Steam the potatoes briefly.

  2. 2

    Add wine and stock. Cover and simmer for about 20 minutes.

  3. 3

    Grate the parmesan, add to the soup and melt in it while stirring. Wash the tomatoes and dab dry. Heat 1 tablespoon of oil in a frying pan. Fry the tomatoes for 3-4 minutes while turning them, dust with icing sugar and caramelise slightly.

  4. 4

    Whip cream until semi-stiff and stir into the soup. Puree the soup with a hand blender. Season to taste with salt and pepper. Serve the soup with the tomatoes. Stir in 1 tsp. pesto each.

Nutrition Facts

KCAL
570 kcal
CARBS
8 g
FATS
48 g
PROTEINS
21 g