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Parmesan soup





  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 Dyade extra virgin olive oil 1st harvest