HANOS catering wholesale
Become a customer
Foodxperience
Leek soup with spring onion and cheese foam — image

Leek soup with spring onion and cheese foam

A creamy spring onion and leek soup with airy Parmesan cheese foam, finished with fine mushroom powder.A stylish soup serving in small bowls or glasses.

Ingredients

112gCream
112gWhole milk
1lWater
125gParmesan cheese
100gKnorr Professional Spring Onion and Leek Soup
10gDried mushrooms

Preparation

  1. Bring 1 liter of water to a boil and add the weighed soup powder while stirring.
  2. Let the soup simmer gently for 5 minutes.
  3. For the cheese foam, blend the Parmesan cheese with the milk and cream in a thermoblender up to 80°C.
  4. Pour the mixture into a siphon and charge with two cartridges.
  5. Grind the dried mushrooms into a fine powder.
  6. Spoon the soup into bowls or glasses and top with the Parmesan cheese foam.
  7. Finish with mushroom powder.