Pear Sachets on Cheese and Zucchini Foam Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 zucchini
- 50 g carrot (s)
- 50 g onion (s)
- 1 small Celery stalk
- 30 g butter for fryin
- 50 ml white wine (Riesling), dry
- 200 ml vegetable stock
- 200 ml cream
- 70 g butter
- 150 g Gouda cheese or other cheese
- salt and pepper
- Lemon pepper
- Cayenne pepper
- 1 large pear (s)
- 25 g oji berries, dried
- 10 g flaked almonds
- 2 sheets filo pastry
Print Recipe
Pin Recipe Instructions
- Dice the onion, carrot, courgette and celery and fry lightly in melted butter. Deglaze with the wine and let it boil down a little.
- Add vegetable stock, cream and cheese and simmer for 5 minutes. Add the butter and puree with the hand blender. Then strain the soup through a fine sieve. This works best with a strainer. Put the soup back in the pot. Season with salt, pepper, lemon and cayenne pepper and season to taste. Bring to the boil and season again to taste.
- Peel, core and dice the pear. Mix with the berries and almonds.
- Cut the filo pastry into four parts. Put a spoonful of the mixture on top and shape into a bag. Bake in the oven at 160 ° C for about 15 minutes.
- Foam the soup with the hand blender. Arrange on the plate with a pear bag.
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