Tomato Soup With Juniper Cream And Cheese Spoons Recipe

Name: Tomato Soup With Juniper Cream And Cheese Spoons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1 tsp baking powder; 1 2/3 cups Parmesan cheese, grated; 1 None egg + 1 egg yolk; 1/2 cup butter, cubed; 3/4 cup heavy cream + 1 tbsp; 3 tbsp olive oil; 1 None onion, peeled and chopped finely; 3.5 oz sun-dried tomatoes in oil, drained and coarsely chopped; 1/2 lb carrots, peeled and cubed; 1 tbsp tomato paste; 1 - 28 oz can chopped tomatoes; 2 cups tomato juice; 3 cups vegetable stock; 3-4 tbsp gin; 1/2 bunch fresh basil, coarsely chopped, for garnish

Servings: persons

1 cup all-purpose flour
1 tsp baking powder
1 2/3 cups Parmesan cheese, grated
1 None egg + 1 egg yolk
1/2 cup butter, cubed
3/4 cup heavy cream + 1 tbsp
3 tbsp olive oil
1 None onion, peeled and chopped finely
3.5 oz sun-dried tomatoes in oil, drained and coarsely chopped
1/2 lb carrots, peeled and cubed
1 tbsp tomato paste
1 - 28 oz can chopped tomatoes
2 cups tomato juice
3 cups vegetable stock
3-4 tbsp gin
1/2 bunch fresh basil, coarsely chopped, for garnish

1
Mix the flour, baking powder, 1 1/4 cups Parmesan, the whole egg and butter with the dough hook of a mixer then briefly knead by hand until smooth. Wrap in plastic wrap and chill for about 30 mins.
2
Preheat the oven to 400u00b0F. Grease and flour 2 baking sheets. On a lightly floured surface, roll out the dough to 1/8 inch. Use a 2 3/4 inch long spoon-shaped cookie cutter to cut out about 65 spoons then place on the prepared pans. Mix the egg yolk and 1 tbsp of cream. Brush the spoons with the egg wash, sprinkle with the remaining Parmesan and bake for about 8 mins until golden brown. Remove from the oven and set aside to cool.
3
Heat the olive oil in a large pot and saute the onion, sun-dried tomatoes and carrots. Add the tomato paste, canned tomatoes, tomato juice and stock. Bring to a boil, cover and simmer for 15 mins. Puree and season.
4
For the cream, whisk the remaining cream in a mixing bowl to medium peaks stiff. Add the gin and chill. Serve the soup in cups with a dollop of cream and garnished with basil leaves and a cheese spoon.

861

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup all-purpose flour, 1 tsp baking powder, 1 2/3 cups Parmesan cheese, grated, 1 None egg + 1 egg yolk, and more.

Yes, Tomato Soup With Juniper Cream And Cheese Spoons falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tomato Soup With Juniper Cream And Cheese Spoons

How did you like this recipe?

Frequently Asked Questions