Name: Creamy Tomato Soup with Parmesan Chips ready to heat | with crostini, herb oil & crema di balsamico
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: ½ piece Creamy tomato soup; 1 piece White ciabatta; 20 g Parmigiano Reggiano DOP; 10 g Fresh basil, chives & flat leaf parsley; 1 piece Garlic; 100 milliliters Heavy cream; 8 milliliters Crema di balsamico; ½ sachet(s) Italian seasoning; 3 tablespoon Extra virgin olive oil; 1 tablespoon Olive oil; to taste Salt and pepper

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Recipes

Creamy Tomato Soup with Parmesan Chips

ready to heat | with crostini, herb oil & crema di balsamico

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MISE EN PLACE

Earlier in the day:

Make the herb oil
Prepare the crostini
Make the Parmesan chips

Tags:

Veggie

Allergens:

Milk

•Gluten

•Rye

•Hvede

•Schwefeldioxide und Sulfite

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total20 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

¼ piece

Creamy tomato soup

(Contains: Milk May be present: Hafer, Schwefeldioxide und Sulfite, Pesce, Roggen, Soja, Gerste, Spelt, Uova, Erdnüsse, Lupine, Sellerie, Kamut, Schalenfrüchte, Senape, Glutenhaltiges Getreide, Weizen, Khorasan)

½ piece

White ciabatta

(Contains: Gluten, Rye, Hvede May be present: Uova, Glutenhaltiges Getreide, Latte, Senape, Schalenfrüchte, Sesamsamen, Soja)

10 g

Parmigiano Reggiano DOP

(Contains: Milk)

5 g

Fresh basil, chives & flat leaf parsley

½ piece

Garlic

50 milliliters

Heavy cream

(Contains: Milk)

4 milliliters

Crema di balsamico

(Contains: Schwefeldioxide und Sulfite)

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

Energy (kJ)2932 kJ

Calories701 kcal

Fat56.9 g

Saturated Fat23 g

Carbohydrate35.9 g

Sugar10.3 g

Dietary Fiber2 g

Protein10.6 g

Salt3.1 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Small Bowl

•Baking Sheet with Baking Paper

•Saucepan

•Spatula

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.
Transfer the Parmigiano Reggiano to a parchment-lined baking sheet, so as to make one longitudinal crisp per person of about 15 cm.
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 crisp on top of the bowl.
Serve the crostini alongside.