Preview

Tomato cream soup and basil and parmigiano reggiano floating islands

Vegetables and Fruits

Creamy Italian tomato cream soup served with a floating island with basil and Parmigiano Reggiano

Note

Always prepare your soups in larger quantities. Preparation time and cooking will not be longer and you can keep your extra soups in the freezer.

Ingredients

Recipe for 4 persons

For the tomato cream soup

1 Unit(s)

White onion

2 Clove(s)

Garlic

1 Unit(s)

Can of crushed plum tomatoes (28 oz)

125 Ml

Chicken stock

125 Ml

35% cooking cream

For the floatting island

1 Unit(s)

Egg white

15 Ml

Sugar

15 Ml

Icing sugar

2 Sprig(s)

Basil

30 Gr

Parmigiano reggiano

15 Ml

Icing sugar

Preparation time: 25 min

Preheat your four at 425 °F

General preparation

Chop the onion, chop the garlic and finely chop the basil.
Preparation of the tomato cream soup

In a hot pan, drizzle with vegetable oil and sweat the chopped onions. Add tomatoes and broth, bring to boil and simmer for 15 to 20 minutes.In blender or using a hand mixer, purée the soup until smooth. Strain if necessary. Add cream and season with salt and pepper.
Preparation of the floatting island

In a mixer bowl, beat the egg white and the pinch salt. Once you have reached the stage of soft peak, tighten the egg whites by adding the sugar. Subsequently, stir in sifted icing sugar, chopped basil and Parmesan cheese with a spatula.Using two tablespoons, form four quenelles and poach for 30 seconds on each side in a simmering salted water.
To serve

Pour the cream of tomato soup in a bowl and place a floating island in the soup. Add a few turns of pepper mills.