John Myers
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Parmesan Foam Soup with Bacon, Ciabatta and Lime-pepper Butter
The perfect parmesan foam soup with bacon, ciabatta and lime-pepper butter recipe with a picture and simple step-by-step instructions.
For the soup
- 400 g Potato
- 2 Pc. Shallot
- 1 Pc. Clove of garlic
- 2 tbsp Olive oil
- 200 ml White wine dry
- 800 ml Poultry stock
- 200 g Parmesan
- 500 ml Rama Cremefine for whipping
- 100 ml Milk
Bacon
- 1 packet Bacon slices
- Wooden skewers
ciabatta
- 0,5 Pc. Yeast cubes
- 400 g Wheat flour
- 50 g Cashews
- 2 tsp Salt
- 1 tbsp Olive oil
- 50 g Dried cranberries
Lime and pepper butter
- 1 Pc. Lime
- 250 g Butter
- Crush peppercorns
- Salt
Soup
- Peel and dice the potatoes, shallots and garlic. Heat 1 tablespoon of olive oil in a large saucepan, sauté shallots and garlic in it. Add the potatoes and sauté them. Now pour in the wine and poultry stock and simmer covered for 20 minutes. Grate the Parmesan and add to the soup. When the potatoes are creamy, puree everything with the hand blender. Now stir in the cremefine and season with salt and pepper. Froth the milk (e.g. with the milk frother) and pour it onto the soup just before serving.
Bacon
- Put the bacon on the wooden skewers and cook on a plate in the microwave for about 4 minutes until crispy.
ciabatta
- Crumble the yeast cube and mix it with 20 g flour and 50 g lukewarm water. Cover and let rise for 15 minutes. Chop the cashew nuts. Knead 380 g flour with the water-yeast mixture, salt, olive oil and 225 ml lukewarm water for 5 minutes to form a smooth dough. Now fold in the cashew nuts and cranberries and cover with the dough in the fridge for 12 hours. Take the dough out of the bowl and place on a baking sheet lined with baking paper. Dust with flour thinly. Halve the dough (do not knead) and shape into two loaves of bread. Cover again and let rise for 3 hours. Preheat the oven to 225 degrees. Place a bowl of hot water in the bottom of the oven and bake bread for 25-30 minutes.
Lime and pepper butter
- Wash the lime with hot water, rub dry and finely rub the peel. Mix the butter with the lime zest, pepper and salt. If you like, roll the butter in parchment paper and place in the refrigerator until you can eat it.
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