Kryssos Roasted Red Tomato Soup with Crispy Cheese Snack
Ingredients for 10 portions
For the cheese snack
- 35.3 oz QimiQ Sauce Base
- 8.8 oz Goat cheese, grated
- 4.4 oz Parmesan, grated
- 4.4 oz Karst Cave Aged Cheese, grated
- 0.5 oz Gelatin sheets
- All-purpose flour, to bread
- Eggs, to bread
- Panko Japanese bread crumbs, to bread
For the soup
- 52.9 oz QimiQ Sauce Base
- 10.6 oz Onions, finely diced
- 0.5 oz Garlic, minced
- 5.3 oz Leek, finely sliced
- 3.5 oz Celeriac, chopped
- 3.5 oz Fennel, chopped
- 8.8 oz Carrots
- 5.3 oz Tomato paste
- 5.3 oz All-purpose flour
- 10.1 fl oz White wine
- 25.4 fl oz Chicken stock
- 26.5 oz Kryssos roasted red tomatoes
- Oregano, chopped
- Thyme, chopped
- Basil, chopped
- 5.3 oz Butter
Preparation
- For the cheese snack: heat the QimiQ Sauce Base, add the grated cheese and allow to simmer until the cheese is melted. Soak the gelatin in cold water, squeeze and add to the cheese mixture. Blend smooth and strain if needed. Fill into a plastic bag and allow to chill overnight.
- Cut the cold cheese mixture into bite size cubes and bread two times with the flour, eggs and bread crumbs. Fry in hot oil until golden brown.
- For the soup: sauté the onion, garlic, leek, celeriac, carrots and fennel in butter. Add the tomato puree and flour and whisk well. Douse with the white wine and add the chicken stock. Add the Kryssos roasted red tomatoes and allow to simmer until soft.
- Add the QimiQ Sauce Base and herbs and blend smooth. Season to taste with salt and pepper and finish with the chilled butter. Serve the soup with the cheese snacks.
QimiQ Sauce Base Advantages
- Smooth and creamy consistency in seconds
- Problem-free reheating possible
- Longer shelf life without loss of quality