Parmesan Crust Soup
This hearty and flavorful soup combines the rich earthiness of aubergine and the sweetness of tomatoes with the comforting warmth of potatoes and sweet potatoes. Every spoonful is a delightful blend of roasted vegetables in a savory broth, topped with a sprinkle of fresh parsley and crispy parmesan crusts. Enjoy this delicious and nourishing dish for a cozy meal that will warm you from the inside out.
— Constant Cookbook
Ingredients
- 1 aubergine
- 3 tomatoes
- 1,5 l stock (chicken or vegetable or veal)
- 1 tsp tomatoes-garlic paste
- 2 potatoes
- 1 sweet potato
- 4 parmesan crusts
- handful parsley
- salt, pepper
Instructions
- Heat oven to 190C.
- Slice the aubergine and the tomatoes.
- Cover the baking tray with baking paper and place the aubergines and the tomatoes on the tray.
- Roast for 40 mins.
- Chop the parsley.
- Peel and chop the potatoes and the sweet potato.
- Boil the stock and add the tomato-garlic paste, the potatoes and the parmesan crust.
- Simmer for 15-20 mins.
- Add the sweet potato slices and simmer for 10 mins.
- Add the roasted vegetables and simmer for 5 mins.
- Season the soup and serve in bowls topped with the cooked parmesan crusts and the chopped parsley.
Yield
Serves 4
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