ROASTED GARLIC SOUP WITH PARMESAN CHEESE
An easy Roasted Garlic Soup with Parmesan Cheese recipe
Categories Soup/Stew Cheese Garlic Herb Onion Roast Sauté Dinner Fall Winter Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.
- Melt butter in heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are translucent, about 6 minutes. Add roasted garlic and 18 raw garlic cloves and cook 3 minutes. Add chicken stock; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, purée soup in blender until smooth. Return soup to saucepan; add cream and bring to simmer. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.)
- Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve.
PARMESAN WHITE BEAN SOUP WITH HEARTY GREENS
Whatever you do, don't throw away your Parmesan rinds: Within those waxy rinds is enough rich umami and salty cheese flavor to carry an entire soup's broth. Collect and store them in an airtight container in the freezer (or purchase a container of them at your grocery store). Once you have about 10 ounces of rinds, simmer them with aromatics as you would to make chicken or bone broth. (For an easier cleanup, enclose the rinds in cheesecloth or muslin.) Use the broth to make risotto or minestrone, a pot of beans or this soup, which combines beans and greens with the garlic and lemon rind from the broth. Use whichever beans and greens you like, and mop up every last Parmesan-y drop with a hunk of crusty bread.
Provided by Ali Slagle
Categories dinner, soups and stews, main course
Time 2h
Yield 4 servings
Number Of Ingredients 10
Steps:
- To make the Parmesan broth: In a large pot, heat 2 tablespoons olive oil over medium-high. Add the garlic, cut-sides down, and cook until golden brown, 2 to 3 minutes. Add the Parmesan rinds, lemon rinds, thyme and 8 cups water and bring to a boil. Reduce heat to a simmer and cook, uncovered, until the broth tastes full and rich and is reduced by half, 1 to 1 1/2 hours. (You will have about 4 cups of broth.) Reserve half the garlic and half the lemon rinds, then strain the broth. Season to taste with salt and pepper. (Once cool, the broth will keep for 1 week refrigerated or 3 months in the freezer. If freezing, leave a bit of space between the broth and the lid of the container, as the broth will expand.)
- To make the soup: Squeeze the garlic cloves to release them from the reserved head. Finely chop the reserved lemon rind. In a large pot, heat the remaining 2 tablespoons olive oil over medium-low. Add the garlic cloves and the red-pepper flakes and cook, breaking up the garlic with your spoon, just until fragrant, 2 to 3 minutes.
- Increase the heat to medium, add the greens and 1/4 teaspoon of the chopped lemon rind and a pinch each of salt and pepper. Cook, stirring, until the greens are wilted, 1 to 2 minutes.
- Add the beans and all of the Parmesan broth and bring to a boil. Reduce the heat to a simmer, cover, and cook until the greens are silky and the beans and broth are warmed through, about 10 minutes.
- Remove from heat and taste. Stir in lemon juice and additional lemon rind to taste. (You will not use all the lemon.) Season to taste with salt and pepper. Serve with black pepper and grated Parmesan on top.
CHICKPEA VEGETABLE SOUP WITH PARMESAN, ROSEMARY AND LEMON
This satisfying, colorful soup is loaded with chickpeas and vegetables, and it's incredibly easy to make. There's not much more to it than tossing everything into a pot and letting it simmer for a couple of hours (no sautéing!) until everything is tender. Do not forget to finish the soup with a flurry of the rosemary, Parmesan, lemon zest and pepper mixture. It really makes this soup sing.
Provided by Melissa Clark
Categories dinner, easy, weekday, soups and stews, main course
Time 2h
Yield 6 servings
Number Of Ingredients 14
Steps:
- Insert the clove into the onion. Put the onion in a large pot with the chickpeas, rosemary sprig, garlic, bay leaves, olive oil, salt and cheese rind. Add 5 cups water and bring to a boil over high heat. Reduce heat to low, cover and simmer for about an hour, or until chickpeas are tender.
- Add the tomatoes, carrots and celery, cover loosely, and simmer until the vegetables are soft, about 25 minutes longer. While soup simmers, mix the chopped rosemary, grated Parmesan, lemon zest and pepper in a small bowl.
- Season the soup to taste and ladle into bowls. Sprinkle with the Parmesan mixture.
Nutrition Facts : @context http, Calories 471, UnsaturatedFat 14 grams, Carbohydrate 55 grams, Fat 20 grams, Fiber 11 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 458 milligrams, Sugar 11 grams, TransFat 0 grams
CREAMY ARTICHOKE SOUP WITH PARMESAN SKINS
Artichoke makes this soup ultra silky and the crispy skins add a hit of crunch and flavour - perfect as a starter for dinner with friends
Provided by Jane Hornby
Categories Soup, Starter
Time 1h
Number Of Ingredients 10
Steps:
- Half-fill a large bowl with water and add the lemon juice. Peel the artichokes, then toss the peelings with the vegetable oil in a bowl and set aside. Chop the artichokes into rough chunks and submerge them in the lemony water.
- Melt the butter in a large saucepan, and add the onion, potato, and seasoning. Drain the artichokes and stir them in. Cover the pan and sweat gently for 15 mins, stirring now and again.
- Pour in the stock, cover and simmer for 10-15 mins until the vegetables are completely tender. Whizz the soup in a blender or with a stick blender until very smooth, return to the pan, then add the cream and season to taste.
- Meanwhile, prepare the skins. Heat oven to 220C/200C fan/gas 7 and line a baking sheet with baking parchment (not foil, they will stick). Scatter the skins over, and roast for 10 mins. Turn them over, scatter with the Parmesan and rosemary and roast for 5 mins more or until crisp and dry, then season with a pinch of flaky salt and pepper. Serve the soup in bowls, add a swirl more cream (if you like) and top with the crisp skins.
Nutrition Facts : Calories 371 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 11 grams protein, Sodium 0.7 milligram of sodium
LEEK SOUP WITH ROASTED GARLIC AND PARMESAN
I developed this recipe for a dinner party My wife and I were invited to in 1999. It is decedent, not low fat or ?healthy?. It was also a BIG hit
Provided by aremac
Categories Vegetable
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Begin by preparing the roux.
- Melt the butter in a large stock pot.
- Add the cup of flower a little at a time whisking briskly to avoid lumps.
- After all the flower is in, continue to whisk and cook for at least 3 min.
- (5 is better).
- Add the 3 cups of 1/2 reduced chicken broth a little at a time wile continuing to whisk.
- as the roux thickens, add the 3 cups of wine a little at a time until all is incorporated.
- In a sauté pan, melt the 2 Tbs.
- of butter over medium heat, add the chopped leaks and sauté until tender but not browned and add to the roux.
- Next, add the red bell pepper, green bell pepper, head of Roasted garlic, parmesan cheese, soy-sauce, Worcestershire sauce, and honey.
- Let simmer for 1/2 hour stirring often.
- Lastly, with the heat low, stir in the cream and then the 1/2 cup butter to finish.
- Serve soon.
- this soup also keeps well refrigerated for up to a week.
Nutrition Facts : Calories 571.6, Fat 46.6, SaturatedFat 29.1, Cholesterol 140.8, Sodium 732.8, Carbohydrate 22, Fiber 1.1, Sugar 7, Protein 8.2
BUTTERNUT SQUASH SOUP WITH PARMESAN AND FRIED SAGE LEAVES
Categories Soup/Stew Parmesan Butternut Squash Fall Sage Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Melt 1 tablespoon butter in heavy large pot over medium heat. Add onion; cover and cook until soft, stirring occasionally, about 7 minutes. Add chopped sage; stir 1 minute. Add squash and broth. Increase heat to high and bring to boil. Reduce heat and simmer until squash is tender, about 25 minutes. Cool slightly. Puree soup in batches in blender until smooth. Return soup to pot. Mix in cheese. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate.)
- Melt remaining 2 tablespoons butter in heavy large skillet over medium heat. Add sage leaves and sauté until brown and toasted, about 2 minutes.Bring soup to simmer. Ladle into bowls. Garnish with fried sage leaves.
ESCAROLE AND ORZO SOUP WITH TURKEY PARMESAN MEATBALLS
Steps:
- Whisk egg and 2 tablespoons water in medium bowl to blend. Mix in breadcrumbs; let stand 5 minutes. Add turkey, Parmesan cheese, parsley, garlic, salt, and pepper; gently stir to blend. Using wet hands, shape turkey mixture into 1 1/4-inch-diameter meatballs. Place on baking sheet; cover and chill 30 minutes.
- Bring 8 cups chicken broth to boil in large pot. Add carrots and orzo; reduce heat to medium and simmer uncovered 8 minutes. Add turkey meatballs and simmer 10 minutes. Stir in chopped escarole and simmer until turkey meatballs, orzo, and escarole are tender, about 5 minutes longer. Season soup to taste with salt and pepper. (Can be made 2 hours ahead. Rewarm over medium heat, thinning with more broth if desired.)
- Ladle soup into bowls and serve.
BUTTERNUT SQUASH SOUP WITH SAGE AND PARMESAN
Provided by Moira Hodgson
Categories soups and stews, appetizer
Time 45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Melt the butter in a large stock pot over medium heat. Add the onion, celery, leeks and garlic and cook them until they are soft.
- Add the vegetable or chicken stock, Parmesan pieces or rinds and simmer 15 to 20 minutes. Add the butternut squash, sage, bay leaf, salt, pepper, nutmeg and cayenne. Cook until the squash is tender (about 10 to 15 minutes).
- Remove the bay leaf and the cheese and puree one quarter of the soup in a food processor and return it to the stock pot (the cheese -- not the rind -- can be crumbled or grated as a garnish for the soup). Heat through and correct seasoning. Garnish the soup with scallions and serve. Pass the freshly grated Parmesan separately.
Nutrition Facts : @context http, Calories 319, UnsaturatedFat 5 grams, Carbohydrate 36 grams, Fat 14 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 8 grams, Sodium 634 milligrams, Sugar 10 grams, TransFat 0 grams
ARTICHOKE PARMESAN SOUP
Steps:
- Chop the carrot, celery and onion into almost a purée in a food processor. Set aside.
- Drain the artichoke hearts and reserve the liquid. Place the artichoke hearts in the food processor and purée, using some of the liquid if necessary to facilitate puréeing. Set aside.
- Heat up the olive oil in a large saucepan, then add the puréed carrot, celery and onion and cook on high heat for 1 minute, stirring constantly because they can burn easily. Add the puréed artichoke hearts and their liquid and 4 cups water. Bring the soup to a boil on high heat, then reduce the heat to medium and let it simmer gently for 20 to 30 minutes, stirring every few minutes so that it doesn't stick to the bottom of the pan!
- Mix the cornstarch with 1 cup warm water in a small bowl, using your hands to make sure the cornstarch is fully dissolved, then add the mixture to the soup and bring it back to boil. If the soup is too thick for your taste, add a bit more water; if it is too thin, add a bit more cornstarch mixed with water. Don't overdo it, because a bit of cornstarch goes a long way.
- Add the cream to the soup and stir, then remove the pot from the stove. Add the grated cheese to the soup a bit at the time, using a whisk to work it into the soup so that it doesn't form large clumps. Add 1 tablespoon salt, then taste the soup and, if you think it is necessary, add the remaining 1 1/2 teaspoons salt.
PARMESAN ARTICHOKE SOUP
This unique cream soup has a splendid flavor combination of artichokes, sun-dried tomatoes and Parmesan cheese. -Malee Jergensen, Murray, Utah
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 12 servings (3 quarts).
Number Of Ingredients 15
Steps:
- In a large saucepan, saute the celery, onion and carrot in butter until tender. Add garlic; cook 1 minute longer. Stir in the flour, thyme, salt and pepper until blended; gradually add broth. Add bay leaves. Bring to a boil. Cook and stir for 2 minutes or until thickened., Reduce heat; whisk in the cream, cheese, artichokes and tomatoes. Bring to a gentle boil. Simmer, uncovered, for 5-10 minutes or until flavors are blended. Discard bay leaves.
Nutrition Facts : Calories 473 calories, Fat 43g fat (25g saturated fat), Cholesterol 136mg cholesterol, Sodium 936mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 1g fiber), Protein 9g protein.
PUREED POTATO AND BROCCOLI SOUP WITH PARMESAN CROUTONS
Steps:
- Heat the olive oil in a large, heavy soup pot over medium heat and add the onion and optional leeks. Cook, stirring, until tender, about 5 minutes. Add 1/2 teaspoon salt and the chopped garlic and cook, stirring, for another minute, until fragrant. Add the potatoes, bouquet garni, water, and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Add the broccoli, turn the heat up slightly to bring back to a boil, then reduce the heat again and simmer, uncovered, for 10 minutes, until the broccoli is thoroughly tender but still bright. Remove the bouquet garni. Blend the soup either with a hand blender, in batches in a blender (cover the top with a towel and hold it down to avoid hot splashes), or through a food mill fitted with the fine blade. For a silky texture, strain through a medium strainer set over a bowl, using a pestle or the bottom of a ladle to push the soup through. Return to the pot, taste and adjust salt, add a generous amount of freshly ground pepper, and heat through. Lightly toast the bread and rub with a cut clove of garlic. Top each slice with a spoonful of Parmesan and heat through in a toaster oven or under a broiler, being careful to watch closely, until the cheese melts. Serve the soup, topping each bowl with 2 croutons.
SLOW-COOKER WHITE BEAN PARMESAN SOUP
Parmesan rinds are magic. After a long braise, that hard, waxy scrap infuses the entire soup with its rich, distinctive flavor. Here, they make a wholesome soup taste like an incredible indulgence. So don't ever throw them away. They keep in the freezer indefinitely. The wheat berries here are also a great match for the slow cooker. While they may not be the most glamorous grains, they hold their shape and take a conveniently long time to get tender. You can find them at many grocery or natural-foods stores, as well as online. But you can also substitute farro or spelt (whole grains but not pearled). Just note that they'll cook faster and may end up quite soft after an 8-hour cook time.
Provided by Sarah DiGregorio
Categories dinner, lunch, weekday, soups and stews, main course
Time 10h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Put the soaked, drained beans in a 5- to 8-quart slow cooker, and season them generously with salt and pepper. Add the Parmesan rinds and the wheat berries.
- Warm the oil in a large skillet over medium-high heat. Add the onion, season generously with salt, and cook, stirring occasionally, until softened, about 5 minutes. Add the fennel. Continue to cook, stirring often, until the fennel is softened and the onion is lightly browned, about 5 more minutes. Add the celery and garlic, and cook, stirring, until just softened, about 1 minute. Add the fennel seeds and red pepper, and cook, stirring constantly, until combined and fragrant, about 1 minute. Add the rosemary and the wine and let the wine bubble until the pan is almost dry, about 2 minutes.
- Scrape the mixture from the skillet into the slow cooker. Add the stock, and season it: Add 1/2 teaspoon salt, if you are using low-sodium broth, or 1 teaspoon salt, if using homemade unsalted stock. (Do not add salt now if you are using fully salted broth.) Stir to combine, and cook on low until the wheat berries are tender and the beans are creamy, about 8 to 10 hours. (Taste the beans to make sure they are creamy; they can vary in their cooking time depending on their age.) The soup can hold well on warm for 1 to 2 additional hours.
- Before serving, remove and discard the rosemary sprigs. Stir in the parsley, lemon juice, and reserved fennel fronds. Taste and add salt and pepper if necessary. Serve in bowls topped generously with grated Parmesan.
Nutrition Facts : @context http, Calories 715, UnsaturatedFat 13 grams, Carbohydrate 86 grams, Fat 23 grams, Fiber 18 grams, Protein 42 grams, SaturatedFat 9 grams, Sodium 1191 milligrams, Sugar 9 grams
CHICKEN & WHITE BEAN SOUP WITH SPINACH & PARMESAN
This recipe, published in Fitness magazine, is from Rocco Dispirito, a chef and cookbook author and a Fitness magazine advisory board member. He has a cooking show, Rocco Gets Real, which will air on A&E in October 2008. He states that to make soups and stews low-fat, skip the sauteing step. Instead, bring all the ingredients to a simmer together - and serve.
Provided by CookingONTheSide
Categories Stocks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In Dutch oven, bring chicken broth, pasta sauce, cannellini beans and crushed red pepper to a simmer.
- Turn heat to low.
- Season chicken breasts with salt and pepper; add to broth.
- Gently poach chicken, stirring occasionally, for about 2 minutes (the broth should barely simmer).
- Stir in baby spinach.
- Continue cooking soup until spinach is wilted and chicken is just cooked through, about 2 minutes more.
- Stir in basil; season with salt and pepper to taste.
- Ladle soup into bowls and top with grated cheese.
CREAMY PARMESAN POTATO SOUP
Make and share this Creamy Parmesan Potato Soup recipe from Food.com.
Provided by Junebug
Categories Potato
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Add potatoes and onions to boiling water.
- Cook about 15-20 minutes until done.
- Drain and return to pot.
- Lightly mash, leaving it as chunky as you like.
- (I prefer mine fairly smooth with small pieces here and there.) Return pan to medium low heat and add butter, cream cheese and milk, stirring until butter and cream cheese melt.
- Add all other ingredients and cook, stirring occasionally until parmesan cheese is melted.
- Adjust salt and pepper.
- If soup is too thick add more milk and if it is too thin add more cheese.
PUREED POTATO AND BROCCOLI SOUP WITH PARMESAN CROUTONS
The broccoli is added to this classic potato soup towards the end of the cooking time, so that it maintains its bright color and sweet flavor. The soup will have a silkier texture if you take the time to strain it after pureeing.
Provided by Martha Rose Shulman
Categories dinner, lunch, one pot, soups and stews, appetizer, main course
Time 1h
Yield Serves 6 to 8
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large, heavy soup pot over medium heat and add the onion and optional leeks. Cook, stirring, until tender, about 5 minutes. Add 1/2 teaspoon salt and the chopped garlic and cook, stirring, for another minute, until fragrant. Add the potatoes, bouquet garni, water, and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Add the broccoli, turn the heat up slightly to bring back to a boil, then reduce the heat again and simmer, uncovered, for 10 minutes, until the broccoli is thoroughly tender but still bright. Remove the bouquet garni.
- Blend the soup either with a hand blender, in batches in a blender (cover the top with a towel and hold it down to avoid hot splashes), or through a food mill fitted with the fine blade. For a silky texture, strain through a medium strainer set over a bowl, using a pestle or the bottom of a ladle to push the soup through. Return to the pot, taste and adjust salt, add a generous amount of freshly ground pepper, and heat through.
- Lightly toast the bread and rub with a cut clove of garlic. Top each slice with a spoonful of Parmesan and heat through in a toaster oven or under a broiler, being careful to watch closely, until the cheese melts. Serve the soup, topping each bowl with 2 croutons.
Nutrition Facts : @context http, Calories 183, UnsaturatedFat 3 grams, Carbohydrate 31 grams, Fat 5 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 1029 milligrams, Sugar 3 grams, TransFat 0 grams
CAULIFLOWER PARMESAN SOUP RECIPE BY TASTY
Here's what you need: butter, garlic, onion, cauliflower, salt, pepper, vegetable broth, water, fresh thyme, vegetarian parmesan cheese, fresh chives
Provided by Merle O'Neal
Categories Lunch
Yield 8 servings
Number Of Ingredients 11
Steps:
- Melt butter on medium heat in a large pot. Add the garlic and onion, and sauté 1-2 minutes until onion is translucent. Stir in salt and pepper.
- Add the cauliflower, vegetable broth, and water, then stir.
- Bring to a boil.
- Add the thyme then cover and reduce to a simmer for 15 minutes.
- Uncover and remove the thyme.
- Use an immersion or countertop blender to blend the soup until smooth.
- Mix in vegetarian Parmesan and chives.
- Allow to cool 2 minutes then serve.
- Enjoy!
Nutrition Facts : Calories 902 calories, Carbohydrate 61 grams, Fat 66 grams, Fiber 4 grams, Protein 5 grams, Sugar 19 grams
CREAMY PARMESAN TOMATO AND SPINACH TORTELLINI SOUP
Steps:
- Melt the butter in a pan over medium heat, add the onion and cook until tender, about 5-7 minutes. Add the garlic and red pepper flakes and cook until fragrant, about a minute. Add the flour and cook for another minute. Add the broth, tomatoes, tomato paste and tortellini, bring to a boil, reduce the heat and simmer until the tortellini is tender, about 10 minutes. Add the parmesan, let it melt, add the spinach, let it wilt, add the cream, season with salt and pepper to taste, remove from heat before adding the basil. Option: Puree some or all of the diced tomatoes. (I like to puree half of them.) Option: Add 2 cups of cooked and shredded chicken or 8 ounces of cooked Italian sausage to make it even heartier.
TOMATO-PARMESAN SOUP
What if you could have a tomato soup that was as plush as a cream of tomato but tasted like pure tomato? Enter Parmesan. Simmering tomatoes with a Parmesan rind is like seasoning a bowl of soup with a shaving of cheese 100 times over. It gives the soup an undercurrent of savory fat and salt that only bring out tomato's best sides. Many specialty groceries sell containers of rinds, but if you can't find any, stir ½ cup grated Parmesan into the final soup (or cut off the rind of a wedge you're working through). Rinds will keep in the freezer for forever, so start saving. Pair the soup with Parmesan toast, for dunking, though it's in no way needed.
Provided by Ali Slagle
Categories dinner, lunch, weekday, soups and stews, main course
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large saucepan or Dutch oven over medium heat, melt the butter. Once it starts bubbling, stir in the onions and sauté until golden, 5 to 7 minutes. Add the garlic, red-pepper flakes, and generous pinches of salt and pepper, and sauté until fragrant, 2 to 3 minutes.
- Stir in the tomatoes and their juices, 1 cup water and the Parmesan rind, and bring to a boil. Turn the heat down to a simmer and cook, stirring occasionally, until the tomatoes are broken down and the mixture has thickened, about 30 minutes. (If you find during your stirring that the Parmesan rind is stuck to the bottom or sides of the pot, pry it off with a wooden spoon.)
- Remove the rind from the soup, and let cool slightly. If you're planning to make the Parmesan toast, heat the oven to 400 degrees.
- Use an immersion blender to purée the soup. (Alternatively, ladle the soup into a blender, and blend until smooth. For a super-smooth soup, run it through a fine-mesh sieve.) Season to taste with salt, pepper and grated Parmesan.
- If you're making the toast, rub 1 side of each slice of baguette with the garlic clove, then place on a parchment-lined baking sheet. Sprinkle cheese over the top, then bake until golden brown, about 10 minutes. Serve the soup with a toast alongside or on top.
Nutrition Facts : @context http, Calories 1252, UnsaturatedFat 13 grams, Carbohydrate 177 grams, Fat 38 grams, Fiber 15 grams, Protein 54 grams, SaturatedFat 21 grams, Sodium 2950 milligrams, Sugar 26 grams, TransFat 1 gram
PASSATELLI DEI NONNI (BREAD AND PARMESAN CHEESE SOUP)
Try this soup! Passatelli are a classic specialty from Emila-Romagna (Italy) the region where my father comes from. My children love this soup!
Provided by Artandkitchen
Categories European
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place the bread crumbs, Parmesan, nutmeg and the lemon zest in a large mixing bowl. Add the eggs and carefully mix together with your hands until it forms a soft dough-like consistency.
- The mixture should be like a wet dough, barely holding together.
- If it seems too stiff, add 1 tablespoon water or stock. If it's too soft, add more breadcrumbs and Parmesan.
- Allow the dough to rest for approximately 20 minutes in a cool place.
- Once ready, put the dough in a food mill or ricer. Press to create short noodles (like little worms).
- Bring the meat stock to a boil and add the pasta. Once the passatelli have risen to the surface, they are ready to eat.
- Serve immediately.
PEA, MINT & SPRING ONION SOUP WITH PARMESAN BISCUITS
The parmesan 'tuiles' make this soup stylish enough for entertaining - but they take just a few minutes to make
Provided by Good Food team
Categories Lunch, Starter
Time 45m
Number Of Ingredients 8
Steps:
- Heat the olive oil and butter in a heavy based pan. When foaming, add the spring onions and potato. Gently fry without colouring for about 5 mins. Stir in the stock, bring to the boil and simmer for 10 mins or until the potato is tender.
- Stir in the peas, bring to the boil again, then cook for about 3 mins until they are just done. Remove the pan from the heat, add the mint leaves and whizz in a blender or food processor until smooth.
- To make the parmesan biscuits, heat the grill to high. Line a baking sheet with baking parchment and divide the grated parmesan into 6 long strips. Grill for 1 min or until the cheese has melted and is lightly golden. While still warm and a bit flexible, release the biscuits from the baking parchment with a palette or cutlery knife, then cool until firm.
- To serve, heat the soup and divide between 6 bowls. Scatter with mint and sliced spring onions, if you like, and serve with the parmesan biscuits on the side.
Nutrition Facts : Calories 213 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 8 grams sugar, Fiber 8 grams fiber, Protein 15 grams protein, Sodium 0.72 milligram of sodium
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