RTH - soup - test
with a crostini on the side.
MISE EN PLACE
Earlier in the day:
- Make the herb oil
- Prepare the crostini
- Make the Parmesan chips
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Ingredienten
¼ stuk(s)
Tomatencrèmesoep
(Bevat Melk (inclusief lactose) Kan bevatten Lupine, Mosterd, Eieren, Rogge, Selderij, Sulfiet, Walnoten, Pinda's, Gluten, Vis, Tarwe, Spelt, Gerst, Kamut, Haver, Sesamzaad, Amandelnoten, Hazelnoten)
½ stuk(s)
Witte ciabatta
(Bevat Rogge, Tarwe Kan bevatten Eieren, Gluten, Melk (inclusief lactose), Mosterd, Noten, Sesamzaad, Soja)
½ stuk(s)
Parmigiano Reggiano DOP
(Bevat Melk (inclusief lactose))
5 gram
Verse basilicum, bieslook en bladpeterselie
½ stuk(s)
Knoflookteen
50 ml
Slagroom
(Bevat Melk (inclusief lactose))
4 ml
Balsamicocrème
(Bevat Sulfiet)
¼ zakje(s)
Italiaanse kruiden
Zelf toevoegen
1.5 el
Extra vierge olijfolie
½ el
Olijfolie
naar smaak
Peper en zout
Voedingswaarden
Benodigdheden
Instructies
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.
