Cold Cream Soup
Prep: 10min
|
Servings: 4
|
Cook: 5min
Cold cream soup is a recipe with fresh ingredients from the soups category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 ml milk
- 200 ml vegetable broth
- 4 balls buffalo mozzarella
- Salt
- Pepper (freshly ground)
- 150 ml whipping cream
- 1 tbsp basil pesto (jar)
- 3 tbsp olive oil
- 8 mini cherry tomatoes
Instructions
-
1.
Warm the milk with the vegetable broth. Drain the cheese and tear it into the warm liquid, heat for 2-3 minutes but do not boil. Then puree with an immersion blender, season with salt and pepper.
-
2.
Chill in the refrigerator for at least 3 hours. Place the soup bowls in the fridge beforehand. Before serving whisk the cream and fold it into the soup.
-
3.
Whisk the pesto with olive oil until smooth and wash the tomatoes. Distribute the soup into the chilled bowls. Add two tomatoes to each bowl and drizzle with basil oil. Serve with baguette if desired.
