Parmesan Foam Soup with Crab Tails

Ingredients

• 2 shallots
• 1 Garlic clove
• 2 tbsp butter
• 600 ml fish stock
• 100 ml dry white wine
• 20 ml dry vermouth (Noilly Prat)
• 250 ml heavy cream
• 150 g freshly grated Parmesan
• Salt
• ground pepper
• 4 crab tails (pre-cooked, as a garnish)
• 1 tomato
• 100 g finely chopped crab meat
• 1 tsp finely chopped chili peppers
• 4 basil leaves, chopped
• 0.5 garlic clove, chopped
• Salt
• ground pepper
• 4 spring roll wrappers (frozen, about 20x20 cm)
• 1 Egg white
• oil for frying

Instructions

1. 1.

   Peel and finely chop the shallots and garlic; sauté in butter until translucent. Add stock, white wine, and vermouth; reduce slightly. Stir in cream, let it simmer again, then sprinkle grated Parmesan. Season with salt and pepper. Puree the soup finely and strain through a sieve. Add more stock if needed and adjust seasoning.

2. 2.

   For the spring roll sticks, briefly blanch the tomato, cool, peel, quarter, seed, and dice. Mix with crab meat, chili, basil, and garlic; season with salt and pepper. Spread the mixture onto the wrappers and roll into sticks. Brush the ends with egg white and twist to seal. Fry in hot oil for 1-2 minutes until golden brown. Drain on paper towels.