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Parmesan soup

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1
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Ingredients

Others ingredients

  • 200 g aged parmesan - 26 months
  • 250 ml of single cream
  • 1 shallot
  • 300 ml vegetable stock
  • 0.5 L fresh milk
  • 4 sprigs fresh thyme
  • 2 tbsp semi-dried cherry tomatoes
  • First Harvest olive oil

Preparation

  1. 1

    Roughly chop the shallot and fry it on medium heat with 2 tbsp of Tous les Jours Olive oil until transparent.

  2. 2

    Gently heat the milk, cream, vegetable stock, parmesan, shallot and thyme, until the parmesan has melted.

  3. 3

    Remove the thyme from the milk and blend.

  4. 4

    Roughly chop the semi-dried tomatoes and the truffle slices.

  5. 5

    Before serving, sprinkle a tsp of thyme flavoured olive paste, ½ tbsp of semi-dried cherry tomatoes and the 8 slices of summer truffle.

  6. 6

    Heat the soup gently.

  7. 7

    Finish with a drizzle of First Harvest olive oil.