Creamy Tomato Soup with Parmesan Chips
ready to heat | with crostini, herb oil & crema di balsamico- Melk (inclusief lactose)
- Rogge
- Tarwe
- Zwaveldioxide en sulfiet
- Lupine
- Mosterd
- Ei
- Rogge
- Selderij
- Zwaveldioxide en sulfiet
- Walnoten
- Pinda's
- Gluten
- Vis
- Tarwe
- Spelt
- Gerst
- Kamut
- Haver
- Sesamzaad
- Amandelnoten
- Hazelnoten
- May contain traces of allergens
- Melk (inclusief lactose)
- Noten
- Soja
MISE EN PLACE Earlier in the day: - Make the herb oil - Prepare the crostini - Make the Parmesan chips
Ingredients
¼ piece
Creamy tomato soup
(Contains: Melk (inclusief lactose) May be present: Lupine, Mosterd, Ei, Rogge, Selderij, Zwaveldioxide en sulfiet, Walnoten, Pinda's, Gluten, Vis, Tarwe, Spelt, Gerst, Kamut, Haver, Sesamzaad, Amandelnoten, Hazelnoten)
½ piece
White ciabatta
(Contains: Rogge, Tarwe May be present: Mosterd, Ei, Gluten, Sesamzaad, Melk (inclusief lactose), Noten, Soja)
½ piece
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
5 g
Fresh basil, chives & flat leaf parsley
½ piece
Garlic
50 milliliters
Heavy cream
(Contains: Melk (inclusief lactose))
4 milliliters
Crema di balsamico
(Contains: Zwaveldioxide en sulfiet)
¼ sachet(s)
Italian seasoning
Not included in your delivery
1.5 tablespoon
Extra virgin olive oil
½ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
You can prepare some elements in advance. See the 'mise en place' information on the front of the recipe card.
- Preheat the oven to 190°C.
- Finely chop the fresh herbs.
- In a small bowl, combine the fresh herbs with the extra virgin olive oil. Season to taste with salt and pepper.
- Slice the ciabatta and transfer to a parchment-lined baking sheet.
- In small bowl, combine the olive oil with the Italian seasoning. Spread this over the ciabatta.
- Bake in the oven for 8 - 10 minutes
- Peel the garlic and then rub it over the toasted ciabatta.
- Grate the Parmigiano Reggiano.
- Going 1 tbsp at a time, transfer the Parmigiano Reggiano to a parchment-lined baking sheet, so as to make individual circles.
- Bake for 8 - 10 minutes or untill golden-brown.
- Allow the Parmesan chips to cool completely, before using a spatula to carefully remove them from the baking sheet.
- Shortly before serving, heat the soup in a saucepan for 4 - 5 minutes over low heat. Stir occasionally so as to prevent the soup from sticking to the bottom of the pan.
- Serve the soup in bowls. Drizzle with the cream, the crema di balsamico and the herb oil.
- Garnish with the Parmesan chips.
- Serve the crostini alongside.
