Fine Parmesan Soup with Truffle Oil
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 shallot (s)
- 2 cloves garlic)
- 3 tablespoon rice (risotto rice)
- 100 g butter
- 1 liter chicken broth
- liter ⅛ white wine, dry
- liter ⅛ vermouth, e.g. Noilly Prat
- 500 ml cream
- 120 g parmesan, freshly rated
- 4 teaspoons oil (truffle oil)
- salt
- Pepper, whiter
Print Recipe
Pin Recipe Instructions
- Peel and finely chop shallots and garlic. Sweat both together with the rice in the melted butter until translucent. Pour in the wormwood and let it almost boil off, then add the white wine and finally add the stock. Let the whole thing boil down to about half. Add the cream and reduce again.
- Take the pot off the stove (the soup should no longer boil) and melt the freshly grated Parmesan in the soup, stirring constantly. Season with salt and pepper, stir well and pass through a sieve.
- Distribute directly on soup plates and put 1 teaspoon of truffle oil in the middle of each plate.
- Fresh ciabatta tastes good with it.
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