John Myers
Parmesan Soup with Pesto >>
The perfect Parmesan soup with pesto >> recipe with a picture and simple step-by-step instructions.
- 3 Shallots
- 150 g Parmesan in one piece
- 150 ml White wine dry
- 500 ml Cream
- 2 Poultry seasoning bouillon from Maggi for 500 ml or other concentrate
- 100 g Processed cheese
- 2 Egg yolk
- 50 g Butter
- Fresh dill
- Party shrimp cooked
- Fish stock
- 4 tsp Pesto green
- First note: We were recently eating and the menu said this soup. So try it and get excited. Question? How could it be cooked? We were very satisfied with the result.
- Clean the shallots and dice them. Heat the butter in a saucepan and sauté the shallots until translucent. Deglaze with the wine. Now add the bouillon concentrate and fill up with the cream. Heat everything well. Add the freshly grated Parmesan and the processed cheese and let dissolve.
- When everything is well resolved, mix the soup with the egg yolks. Now pass everything through a sieve. Heat the fish stock and heat 3-4 party prawns per person in the stock.
- Spread the prawns on the plates, top up with the soup. Put a teaspoon of pesto in the middle and garnish with a dill flag. ENJOY YOUR MEAL!
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