John Myers
Soups: Polenta Soup with Mozzarella Croutons
The perfect soups: polenta soup with mozzarella croutons recipe with a picture and simple step-by-step instructions.
- 1 piece Fresh onion
- 2 tablespoon Polenta semolina
- 2 tablespoon Extra virgin olive oil
- 500 ml Vegetable broth *
- 100 ml Cream
- 1 tablespoon Processed cheese
- 0,5 teaspoon Pepper from the grinder
- 0,5 teaspoon Sugar
- 5 stem Fresh smooth parsley
- 1 bullet Mozzarella = 125 g
- 1 bullet Breadcrumbs
- Fat for frying
- Remove the mozzarella from the whey, but do not throw it away. Cut the cheese into cubes and place in the freezer for an hour.
- Peel and finely dice the onion. Heat the oil in a saucepan and fry the onion and semolina in it. (Like a risotto)
- Pour in a little hot vegetable stock and let it boil down while stirring constantly. Repeat this until the semolina is soft.
- Pour in the rest of the broth and the cream – do not let it boil anymore – stir in the processed cheese and season with pepper and sugar. Salt is usually no longer necessary because the vegetable stock contains enough of it.
- Sort out the parsley, chop finely and stir into the soup.
- Dip the frozen cheese cubes in the whey and then roll them in the breadcrumbs. Heat the fat in a pan and quickly fry the cheese cubes on all sides. It’s pretty quick and if you’re not careful the cheese will get soft.
- Put the soup in preheated plates and garnish with the mozzarella cubes and a parsley leaf.
- 8 …. because that was a bit poor for my sweetheart, there was another dessert.
- * from spice mixes: granulated vegetable broth and water
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