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🍽️ Creamy Porcini Tomato Soup with Crispy Parmesan Ciabatta

224 kcal · 30 min · 4 servings

Ingredients

• 400 g fresh porcini mushrooms
• 2 shallots
• 1 small leek stalk
• 4 tbsp olive oil
• 2 sprigs rosemary
• salt
• pepper
• 250 g tomatoes (3 tomatoes)
• 1 sprig flat-leaf parsley
• 2 sprigs chervil
• 3 stalks chives
• 800 ml poultry broth
• 80 g ciabatta (4 slices)
• 30 g parmesan (1 piece)

Instructions

1. 1. Clean the porcini mushrooms thoroughly with a damp kitchen cloth.
2. 2. Trim the ends of the mushroom stems and slice the mushroom flesh into thin pieces.
3. 3. Peel the shallots and cut them in half lengthwise.
4. 4. Cut the shallot halves into thin strips.
5. 5. Wash the leek thoroughly and cut it into thin strips as well.
6. 6. Heat two to three tablespoons of olive oil in a wide pot.
7. 7. Fry the mushroom slices and shallot strips over medium heat.
8. 8. Add the rosemary sprigs to the pot and season with salt and pepper.
9. 9. Let the mixture cook covered for about ten minutes over medium heat.
10. 10. Remove the tough stem ends from the tomatoes.
11. 11. Dip the tomatoes briefly into boiling water to loosen the skin (this is called blanching).
12. 12. Shock the tomatoes immediately in cold water and peel off the skin.
13. 13. Quarter the peeled tomatoes and remove the core.
14. 14. Cut the tomato pieces into thin strips.
15. 15. Wash the parsley, chervil, and chives.
16. 16. Pluck the leaves from the parsley and chervil stems.
17. 17. Chop all three herbs very finely.
18. 18. Pour the poultry broth into the pot with the mushrooms.
19. 19. Add the prepared leek strips and tomato strips.
20. 20. Bring the soup to a brief boil.
21. 21. Finally, adjust the seasoning of the soup with salt and pepper.
22. 22. Grate the Parmesan cheese finely.
23. 23. Brush the ciabatta slices with the remaining olive oil.
24. 24. Sprinkle the grated Parmesan evenly over the ciabatta slices.
25. 25. Place the ciabatta on a baking sheet and put it on the middle rack.
26. 26. Preheat the oven with the grill function and bake the bread until golden brown.
27. 27. Divide the hot soup among pre-warmed soup plates.
28. 28. Serve the soup directly with the crispy Parmesan ciabatta.

Nutrition per serving

• kcal: 224
• Protein: 10 g · Fett/Fat: 13 g · Carbs: 15 g