Today is the beginning of spring. It was such a lovely and sunny day! A perfect day to enjoy this lovely soup. This recipe is one of my favorite for a nice dinner invitation as it brings a very distinct taste to the table with the very first sip – parmesan, tonka bean and vanilla make a wonderful trilogy.
- 750 ml vegetable broth
- 125 ml white dry wine
- 180 ml cream
- 75 gr parmesan – freshly grounded
- 3 egg yolks
- 1 garlic clove – peeled and crushed
- 1 onion (small) – peeled, cut into cubes
- 1/2 tonka bean – freshly grounded
- 1 vanilla stick – mark extract
- 4-6 tsp olive oil – extra virgin
- salt & pepper – freshly grounded
1// Place broth, white wine, garlic and onion into one pot and bring to the boil for about 10 minutes. When the onion is soft, set the pot aside.
2// Pour one scoop of the hot broth into a bowl, add all egg yolks and mix well to combine. Stir in the parmesan until the mixture becomes soft and dip it back into the hot pot.
3// Puree the broth with a handmixer until it becomes nicely smooth and creamy, then add the cream and work it again until a fine foam arises.
4// As a final step grind half tonka bean into the soup and stir to combine. Let the soup rest for a few minutes.
5// Pour the soup into bowls or soup plates and top with one tea spoon vanilla olive oil as well as freshly grounded salt and pepper. Serve with warm white Italian bread.
While the soup is cooking, you may prepare the vanilla oilive oil. Please use some really fine extra virgin olive oil which is delicate in taste – not too strong or bitter!
Pour 4-6 table spoons of the olive oil into a distilled jar with a lid. Cut one vanilla bean lengthwise and separate the two halves. Carefully scratch out the vanilla mark and combine it with the oil. Make sure the vanilla mark fuses togehter with the oil so that when you pour it into the soup, there is enough vanilla in each portion.
You can be sure, your guests will love this soup and they will ask for for more…
Cause: Here comes the sun, here comes the sun!