Sunday,23 September, 2018
Current issue | Issue 1176, (12 - 18 December 2013)
Sunday,23 September, 2018
Issue 1176, (12 - 18 December 2013)

Ahram Weekly

Sufra Dayma: Parmesan leek and carrot soup

Serves 4 - 6
250 gm leek (sliced with light greens)
250 gm carrots (sliced)
4 green onions (sliced with good greens)
2 cloves garlic (crushed)
2 tsp hot English mustard
750 ml vegetable stock
100 ml pouring cream
100 gm Parmesan cheese (grated)
Extra Parmesan (to serve)
2 tbsp extra virgin olive oil
Salt + pepper + grated nutmeg
(Reserve aside a few thin slices of carrot, a few slices of green onion and strips of green leaves for garnish)

Reserve one quarter of the sliced leek, carrot and spring onion quantity, mixed together, aside, to use later. Heat a medium pan on high.  Add oil and lower heat to medium.  Stir in remaining onion and leek, until soft.  Add garlic and stir-fry just for a moment.  Add remaining carrot and seasoning.  Stir until fragrant.  Pour in stock, cover pan and allow to cook over medium heat.  Remove pan away from heat.  Allow to slightly cool.  Purée with an electric hand-blender.  Add reserved vegetable mixture.  Simmer for 5 minutes.  Stir in cream and mustard, until about to come to a boil.  Remove away from heat.  Add cheese and cover, allowing it to melt in. Pour into serving plates, adding reserved garnish on top.  Serve with crusty bread and extra grated cheese.

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