Parmesan foam soup with cured ham

Parmesan foam soup with cured ham

Total: 30 min. | Active: 30 min.
vegetarian
Nutritional value / person: 668 kcal
, Fat: 60 g
, Carbohydrate: 10 g
, Protein: 16 g

Ingredients

2 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Soup

2 tbsp butter
1 shallot, finely chopped
1 garlic clove, finely chopped
1 dl white wine
½ dl dry white vermouth (e.g. Noilly Prat)
2 dl vegetable bouillon
2 dl full cream
1 tsp Maizena cornflour
80 g grated Parmesan
1 organic lemon, use a little grated zest
salt and pepper to taste

To serve

2 sprig chervil, leaves torn off
2 Fine Food Grissini al gusto di tartufo
4 slice cured ham in slices
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How it's done

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Soup

Heat the butter in a pan. Add the shallot and garlic, sauté for approx. 2 mins. Pour in the wine and vermouth, reduce by half. Mix the stock, cream and cornflour well, add, cover and simmer for approx. 10 mins., stirring occasionally. Add the Parmesan, stir, and heat gently. Add the lemon zest, season.

To serve

Froth up the soup just before serving, pour into 2 bowls, scatter the chervil on top. Wrap each breadstick in 2 slices of cured ham, serve alongside.

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