A lovely soup for March by „Kochgenossen“ in Vienna.
Ingredients
120g Parmesan, grated
1 onion, chopped
1 stalk celery, chopped in little brunoise
2 cloves of garlic, chopped
1 bay leaves
1 tsp fennel seeds
4 tbsp risotto rice
60g butter
80g dry white wine
1.2 l veggie broth
100g heavy/double cream (32%)
salt&pepper
optional: 3-4 slices of Parma ham (roasted for 5min in the oven)
Preparation
- Roast the fennel seeds for 3-4min in a dry pan. Put in a mortar, crush.
- Cook the onion, selery and garlic in butter for 3-5min
- Add Risotto rice and cook for 2-3min
- Add white wine and after 2min add bay leaves and fennel seeds, combine
- Now add veggie broth and cook on high heat until bubbling. Now reduce to low heat and add lid. Cook for 20min
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After 20min remove the bay leave. Use an immersion blender to mix the soup or put in a blender. But be careful the soup should not be too hot for a blender. Immersion blender works better.
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Then add Parmesan in batches and combine.
- Also add cream and cook for around 5min. Use the immersion blender again shortly before serving.
- Optional add chunks of Parma ham on top. ENJOY
