Parmesan Soup with Fried Squid Rings
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 20 mins |
| Total Time | 55 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g squid rins (calamare rins), fresh or ready-made in batter, frozen
- 1 liter oil for deep-frying
- 2 tablespoons oil
- 2 cloves garlic
- 250 g mushrooms, fresh
- 4 spring onions (spring onions)
- 0.7 liters vegetable stock
- 200 g whipped cream
- 200 g sour cream
- 150 g parmesan, in one piece
- 1 dash soy sauce
- salt and pepper
- curry powder
- Nutmeg
- 1 shot sparkling wine, dry
- 30 g herb butter
- 1 lemon (s)
- flour
Print Recipe
Pin Recipe Instructions
- Finely dice the garlic, clean and quarter the mushrooms. Braise both in 2 tablespoons of heated oil until the mushroom water has evaporated. Then steam the spring onions cut into rings for about 5 minutes. Leave a little leek to garnish.
- Stir in the broth and cream and bring to the boil briefly, melt the grated / crumbled cheese over reduced heat (the soup should no longer boil) while stirring constantly.
- Season finely with the specified spices and then add the sparkling wine.
- Finally, assemble the soup with cold herb butter and beat lightly with the whisk.
- Before:
- Prepare breaded frozen squid rings according to the instructions on the packet.
- Turn fresh squid rings in flour, press down and then fry in hot oil in portions until golden. Drain on kitchen paper, lightly salt and drizzle with lemon juice.
- Serve the soup immediately in preheated plates / terrines, garnish with the remaining leek rings and drape the fish rings on top.
- Toasted white bread goes well with it.
- Tip:
- Instead of butter, you can also use cornstarch or puree powder dissolved in water to thicken. But I prefer butter for it.
- If you want to save calories, replace the cream with low-fat milk and the sour cream with yogurt.
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