Parmesan Soup with Truffle Oil
- Appetizers & Snacks, Christmas, Easter, Holidays & Seasonal, Italy, New Year's Eve, Soups, Soups & Stews
This delightful Parmesan Soup with Truffle Oil is perfect for Christmas, New Year’s, or any other special occasion. Enjoy the harmonious blend of delicate shallots, aromatic garlic, combined with the richness of Parmesan cheese and the subtle notes of white wine. Garnish with a drizzle of truffle oil and freshly chopped parsley and serve alongside some artisanal bread and Prosciutto di Parma-wrapped grissini for a truly delicious and special dining experience.
Ingredients you will need for this recipe:
- 2 shallots
- 1 garlic clove
- 50 g butter
- 200 g parmesan cheese
- 350 ml chicken broth or vegetable broth
- 350 ml cream
- 150 ml white wine
- 2 tablespoons risotto rice
- salt & pepper
- truffle oil
- some freshly chopped parsley
How to make Parmesan Soup with Truffle Oil:
(1) Prepare Ingredients
Finely chop 2 shallots and a garlic clove.
(2) For the Parmesan Soup
Melt 50 g butter in a pot over medium heat. Sauté the chopped shallots and garlic until translucent. Add risotto rice and toast until slightly transparent. Pour in 150 ml white wine and stir until mostly absorbed. Add 350 ml chicken or vegetable broth, stirring regularly. Simmer until the rice is tender.
Grate 200 g Parmesan and stir into the soup until melted and creamy. Add 350 ml cream and continue stirring. Blend the soup until smooth with an immersion blender and season with salt and pepper.
(3) Garnish and Serve the Soup
Finally, garnish with a drizzle of truffle oil and freshly chopped parsley. Serve the soup with a delightful bread and Prosciutto di Parma-wrapped grissini.
Parmesan Soup with Truffle Oil
Course: Appetizers & Snacks, SoupsCuisine: ItalyDifficulty: Easy4
servings35
minutesThis delightful Parmesan Soup with Truffle Oil is perfect for Christmas, New Year's, or any other special occasion. Enjoy the harmonious blend of delicate shallots, aromatic garlic, combined with the richness of Parmesan cheese and the subtle notes of white wine. Garnish with a drizzle of truffle oil and freshly chopped parsley and serve alongside some artisanal bread and Prosciutto di Parma-wrapped grissini for a truly delicious and special dining experience.
Ingredients
2 shallots
1 garlic clove
50 g butter
200 g parmesan cheese
350 ml chicken broth or vegetable broth
350 ml cream
150 ml white wine
2 tablespoons risotto rice
salt & pepper
truffle oil
some freshly chopped parsley
Directions
Prepare Ingredients
Finely chop 2 shallots and a garlic clove.
For the Parmesan Soup
Melt 50 g butter in a pot over medium heat. Sauté the chopped shallots and garlic until translucent. Add risotto rice and toast until slightly transparent. Pour in 150 ml white wine and stir until mostly absorbed. Add 350 ml chicken or vegetable broth, stirring regularly. Simmer until the rice is tender.
Grate 200 g Parmesan and stir into the soup until melted and creamy. Add 350 ml cream and continue stirring. Blend the soup until smooth with an immersion blender and season with salt and pepper.
Garnish and Serve the Soup
Finally, garnish with a drizzle of truffle oil and freshly chopped parsley. Serve the soup with a delightful bread and Prosciutto di Parma-wrapped grissini.
