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🍲 Parmesan Soup with Fried Vegetables

270 kcal · 30 min · 4 servings

Ingredients

• Soup vegetables 1 bunch
• Shallots 2 pcs.
• Garlic cloves 1 pc.
• Butter 1 tbsp
• Dry white wine 100 ml
• Vegetable broth 750 ml
• parmesan 80 g
• Whipping cream 200 g
• Salt pinch
• Pepper, black ground pinch
• Sunflower oil 50 ml
• Nutmeg, ground pinch

Instructions

1. 1. Wash the soup vegetables thoroughly, peel if necessary, and cut about 100 g into fine strips. Wash the parsley, dry well, and pluck the leaves from the stems. Cut the remaining vegetables into coarse cubes. Peel the shallots and garlic and chop finely.
2. 2. Melt the butter in a pot over high heat and sauté the diced vegetables together with the garlic and shallots for about 4 minutes. Add the wine and reduce by half. Stir in the broth, bring to a boil, and simmer gently for approx. 20 minutes.
3. 3. Meanwhile, grate the Parmesan finely. Puree the soup, stir in the cream and Parmesan, and season with salt and pepper.
4. 4. Heat the oil in a pan to a depth of about 1 cm. Fry the vegetable strips and parsley leaves in it for approximately 2 minutes until crispy. Drain on kitchen paper and season with salt and nutmeg.
5. 5. Puree the Parmesan soup again until frothy and garnish with the fried vegetables and parsley. Enjoy your meal!

Nutrition per serving

• kcal: 270
• Protein: 9 g · Fett/Fat: 23 g · Carbs: 10 g