Italian beef soup with Parmesan foam

Ingredients for 4 servings:

• 1 liter beef stock, light
• 1 stalk(s) Celery
• 1 carrot(s)
• 1 onion(s)
• 2 tomatoes (plum tomatoes)
• 200 g beef fillet(s)
• 150 g Parmesan
• 1 shot of milk
• 1 handful of chives, for decoration

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Zuppa di manzo with schiuma di Parmigiano

Heat the beef stock, add salt if desired, finely chop the peeled vegetables, and make a cross-shaped cut in the stems of the tomatoes. Add everything to the simmering broth. Remove the tomatoes after a few seconds and peel off the skin. Return the soup to the broth. Let the soup simmer gently until the vegetables are soft. Cut the beef into thin strips and heat in the broth until tender. Strain the broth through a sieve (setting the garnish aside), then transfer the liquid to another pot and return to the heat. Grate in the Parmesan cheese and melt it. Add a good splash of milk; the soup should be about the color of a cappuccino. Now puree the soup until frothy and serve with the garnishes. The soup tastes best with homemade beef stock made from meat, bones, and marrow with root vegetables, bay leaves, pepper, and allspice, gently simmered for a few hours (not boiling), clarified, and skimmed, but there are plenty of recipes on Chefkoch that describe this. However, I would generally advise against using granulated stock; the flavor won’t be the same.