Parmesan crust soup
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 1 aubergine
- 3 tomatoes
- 1,5 l stock (chicken or vegetable or veal)
- 1 tsp tomatoes-garlic paste
- 2 potatoes
- 1 sweet potato
- 4 parmesan crusts
- handful parsley
- salt, pepper
Method
- STEP 1Heat oven to 190C.
- STEP 2Slice the aubergine and the tomatoes.
- STEP 3Cover the baking tray with baking paper and place the aubergines and the tomatoes on the tray.
- STEP 4Roast for 40 mins.
- STEP 5Chop the parsley.
- STEP 6Peel and chop the potatoes and the sweet potato.
- STEP 7Boil the stock and add the tomato-garlic paste, the potatoes and the parmesan crust.
- STEP 8Simmer for 15-20 mins.
- STEP 9Add the sweet potato slices and simmer for 10 mins.
- STEP 10Add the roasted vegetables and simmer for 5 mins.
- STEP 11Season the soup and serve in bowls topped with the cooked parmesan crusts and the chopped parsley.
