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Creamy Basil Soup
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Ingredients | |
1/2 cup | diced onion |
1/4 cup | diced carrots |
1/4 cup | diced celery |
1/4 cup | diced fresh fennel |
2 tablespoons | minced garlic |
1 teaspoon | extra virgin olive oil |
3 tablespoon | white wine |
1 cup | peeled and diced potatoes |
1 1/2 quarts | vegetable stock |
1 teaspoon | sea salt |
1 teaspoon | sugar |
Pinch | freshly ground black pepper |
1/2 teaspoon | Worcestershire sauce |
4 teaspoons | fresh lemon juice |
2 cups | fresh basil leaves |
1/3 cup | heavy cream |
3 tablespoons | grated Parmesan cheese |
Instructions
1. In a large saucepan, sauté onions, carrots, celery, fennel and
garlic in olive oil until onions are translucent. Add wine and cook
until reduced by half. Add potatoes and vegetable stock. Cook over
medium heat until potatoes are soft, about 15 minutes.
2. Remove from heat and add salt, sugar, pepper, Worcestershire
sauce and lemon juice. Transfer to blender container and puree
until smooth. Add basil and puree again. Stir in heavy cream.
Place back in pan to warm before serving.
3. Preheat oven to 400°. Place teaspoonfuls of Parmesan cheese on
baking sheet about 2 inches apart. Bake for 2 to 3 minutes or until
cheese is starting to brown and become crisp. Remove from oven
and let cool.
4. Portion 3/4 cup warmed soup into a bowl. Top with 1 Parmesan
chip.
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