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 35%
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.