John Myers
Soup: Parmesan Foam Soup
The perfect soup: Parmesan foam soup recipe with a picture and simple step-by-step instructions.
- 200 g Floury potatoes
- 2 Shallots
- 1 clove Garlic
- 2 tbsp Olive oil
- 100 ml Noilly Prat
- 600 ml Poultry stock
- 200 g Parmesan
- 200 ml Cream
- Salt and pepper
- Peel, wash and cut the potatoes into pieces. Peel and finely dice shallots and garlic. Sweat both in a little oil.
- Steam the potatoes briefly and deglaze with wine, then add the stock and cook slowly for 20 minutes.
- Grate the Parmesan and add to the soup and let it melt. Whip the cream until it is semi-stiff and stir into the soup, mix with the magic wand.
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