Parmesan Soup
Elena DugganIngredients:
- 250g Parmesan rinds
- 250g Mushrooms, sliced (Any but not asian)
- 250g Onions, diced (approx. 2 medium onions)
- 2 sticks Celery, diced
- 1 medium Carrot, diced
- 5 Bay leaves
- 3 Sprigs thyme
- 1 tbsp Black peppercorns
- 1 litre White vegetable stock, reduced salt
- 1 litre Water
Spring Onion Oil Ingredients
- 10 Spring onions, green only
- 250ml Extra virgin olive oil
- Salt, Murray River Pink, to taste
Asparagus Ingredients
- 1 bunch of Asparagus
- 50g Mushrooms
- 1 tbsp Extra virgin olive oil
- Salt, Murray River Pink, to taste
Optional to Serve
- Fresh truffle
Method:
- For the soup, place all ingredients into the pot or pressure cooker.
- If in a pressure cooker, place on high pressure, secure lid and set timer to 30 minutes. If using a pot, cook for 3 hours on a low simmer.
- Once timer has gone off, release pressure and release lid when ready or if in a pot, simply turn off stove top.
- Blitz soup with a stick blender.
- Strain solids through sieve, if time permits, reduce strained liquid by half over a low simmer, approx. to 40minutes.
- Serve warm.
- For the spring onion oil, place the spring onion greens, oil and salt into food processor.
- Blitz on high until thoroughly smooth.
- Strain oil through muslin lined sieve.
- Use oil to serve.
- For the asparagus, shave approx. 4-5cm strips using the peeler, keep the tips in tact, or slice in half.
- Slice mushrooms
- Heat oil to med-high in the fry pan.
- Fry asparagus and mushrooms, tossing gently until asparagus vibrant green in colour, season with salt and serve.
- To serve, ladle soup into bowl, sprinkle oil around the border of the soup, top with asparagus, mushrooms and freshly shaved truffle if desired.
Our friends at Wine Selectors recommend pairing this dish with a Mount Majura, Riesling or Shaw Reserve, Merriman Shiraz.
Health Notes:
- Grain free
- Gluten free
- Vegetarian
- Pescatarian
- Low fructose, zero refined sugar
- HFLC
- Keto friendly
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