Parmesan Soup with Truffle Oil
November 20, 2023 by Kimberly
Enjoy a delicious Parmesan soup with truffle oil. It is creamy, delicious and a little unusual. With its unique and delicious flavors, it adds a very special touch to a cozy meal. Simple and perfect for any Christmas feast.
30 MINUTES
EASY
VEGETARIAN
ITALIAN
519 PER PORTION
FANCY
CHRISTMAS / NEW YEAR’S EVE
SOUP
WINTER
INTRODUCTION
ABOUT THE RECIPE
A creamy Parmesan soup with the nutty note of truffle oil – my personal favorite for New Year’s Eve and Christmas celebrations. This luxurious touch adds warmth and sophistication and turns every festive moment into something very special with a pinch of culinary elegance.
How to serve:
Refine your Parmesan soup with a few drops of truffle oil and some chopped parsley. For extra texture, you can add ravioli or crispy croutons. A delicious change of pace is the combination with Prosciutto di Parma. These additions bring out the flavors and make your soup a deliciously versatile dish for any occasion.
How to store:
Store the soup in an airtight container in the fridge for up to two days. When reheating, heat on the stove or in the microwave on a low heat, stirring constantly.
Hi, I'm Kimberly.
A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!
If you want to get to know me better, click here!
„Let’s make a piece of happiness“
INGREDIENTS
AS APPETIZER For 4 People / AS MAIN COURSE FOR 2 PEOPLE
SOUP
- 2 shalotts
- 1 garlic clove
- 1 tbsp butter
- 200g parmigiano reggiano (2 cups)
- 300ml vegetable broth (10 fl. oz.)
- 300ml heavy cream (10 fl. oz.)
- 70ml dry white wine (1/3 cup)
- 2 tbsp risotto rice
- a few drops truffle oil
- white pepper
- salt
ACTIVE: 3 min
PASSIVE: 0 min
PREPARATIONS
Recommended Equipment
- sharp knife
- chopping board
- garlic press (or the sharp knife)
- cheese grater
- medium saucepan
- medium bowl
- fine sieve
- hand blender (or blender)
- Cut the shallots into fine rings.
- Remove the skin from the garlic.
- Finely grate the parmesan.
ACTIVE: 25 min
PASSIVE: 0 min
COOKING
1. Sauté 1 tbsp butter and 2 tbsp risotto rice in a saucepan for about 4 minutes, stirring until translucent.
2. Add 300ml (10 fl. oz.) vegetable stock and 70ml (1/3 cup) white wine to the pot, bring to the boil and reduce the liquid by half for about 10 minutes over a medium heat.
3. Top up the reduced soup with the 300ml (10 fl. oz.) cream and add 200g (2 cups) grated Parmigiano Reggiano and continue to simmer over a low heat, stirring until the cheese has melted.
4. When the risotto rice in the soup is soft, puree the soup with a hand blender or stand mixer.
5. Pass the soup through a sieve and collect in a bowl. A small lump of risotto rice and parmesan will remain in the sieve. And don’t forget to scrape the rest of the mixture from under the sieve, as there is still plenty of flavor in there. Season the soup in the bowl with salt and pepper to your liking.
6. Serve with a few drops of truffle oil and chopped parsley. Ravioli or crispy croutons are also suitable as a garnish. Optionally, 70ml (1/3 cup) of vermouth can be added in step 2.
NOTE: The calorie information may vary depending on the product used, country and region.
YOU MIGHT ALSO LIKE
0 Kommentare