Christmas Cheese Soup with Parmesan Stars
Nutritional values
(Percentage of daily recommendation)
| Calorie | 651 cal. | (31 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 2.7 μg | (5 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 7.2 μg | (16 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 344 mg | (9 %) | ||
| Calcium | 610 mg | (61 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 28.5 g | |||
| Uric acid | 36 mg | |||
| Cholesterol | 169 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the Parmesan stars
- 6 Tbsps freshly grated Parmesan
- 100 grams Pastry flour
- salt
- 1 egg
- 45 grams butter
- Pastry flour (for working the dough)
- For the soup
- 1 shallot
- 1 garlic clove
- 2 ½ Tbsps butter
- 2 ½ Tbsps Pastry flour
- 80 milliliters dry white wine
- 700 milliliters Vegetable broth
- 1 organic Orange (juiced and zested)
- 100 milliliters Whipped cream
- 100 grams older Gouda
- 50 grams Gruyere
- 2 Tbsps Crème fraiche
- salt (and)
- freshly ground peppers
- freshly grated Nutmeg
- 2 Tbsps scallions
Preparation steps
For the Parmesan stars, mix the flour with 4 tablespoons Parmesan cheese and 1 pinch of salt. Mound up on a work surface and make a well in the center. Beat the egg in the well and distribute small pieces of the butter around the flour. Knead by hand quickly to make a smooth dough, form into a ball, wrap in plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 180°C (approximately 350°F).
Roll out the dough on a floured surface and cut out different sized stars. Place on a baking sheet lined with parchment paper, sprinkle with the remaining Parmesan and bake in the preheated oven for about 12 minutes. Remove and let cool.
For the soup, peel the garlic and shallots, chop finely and cook in a pan with melted butter until translucent. Sprinkle with the flour, brown slightly and deglaze with the wine while stirring. Pour in the broth, orange juice and cream, add the zest and simmer over medium heat for about 5 minutes. Grate the cheese finely, stir in and allow to melt. Simmer for 4 more minutes, stirring, then add the crème fraîche and season with salt, pepper and nutmeg.
Pour the soup into bowls, garnish with chives and serve with Parmesan stars.
