Parmesan Cream Soup with Thyme

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Ingredients for 10 portions
  • 200 g QimiQ Sauce Base
  • 2 Shallot(s), finely diced
  • 2 tbsp Risotto rice
  • 1 tbsp Olive oil
  • 100 ml White wine
  • 60 ml Vermouth dry
  • 500 ml Chicken stock
  • 2 Bay leaves
  • 3 Thyme sprig(s)
  • 1 tsp Salt
  • Pepper
  • 200 g Parmesan, grated
  • To garnish:
  • Warm Parmesan and Mozzarella Foam
  • Parmesan chips, fermented peppercorns, basil
Method
1.
Sauté the shallots and risotto rice in olive oil, stirring regularly.
2.
Add the white wine and Noilly Prat. Add the chicken stock and seasoning and bring to the boil. Reduce the heat and simmer until the rice is tender.
3.
Add the QimiQ Sauce Base and Parmesan and bring to the boil.
4.
Discard the bay leaves and thyme sprigs.
5.
Season to taste and blend until smooth.