Parmesan Soup with Crab Spring Rolls
Ingredients
- Ingredients
- 2 shallots
- 1 garlic clove
- 2 Tbsps butter
- 600 milliliters fish stock
- 100 milliliters dry white wine
- 2 centiliters dry Vermouth (such as Noilly Prat)
- 250 milliliters Whipped cream
- 150 grams freshly grated Parmesan
- salt
- freshly ground peppers
- 4 crayfish (Ready to cook cooked, as a contribution)
- For the spring rolls
- 1 Tomato
- 100 grams chopped Crabmeat
- 1 generous pinch finely chopped chili peppers
- 4 leaves minced Basil
- ½ chopped garlic clove
- salt
- freshly ground peppers
- 4 leaves Spring roll dough sheet (approximately 20x20 cm)
- 1 egg white
- vegetable oil (for sauteing)
Preparation steps
Peel the shallots and the garlic and finely chop. Heat the butter in a saucepan and saute the shallots and garlic until translucent. Add the stock, wine and vermouth and bring to a boil. Boil for a couple of minutes. Add the cream, return the soup to a boil and cook until slightly reduced. Stir in the grated Parmesan. Season with salt and pepper. Working in batches if necessary, transfer the soup to a blender and puree. Strain the soup through a sieve and if necessary add a little more stock. Season to taste.
For the spring rolls: Blanch the tomatoes in a pot of boiling water for 10 seconds. Drain. Peel, core and quarter the tomatoes and cut into small cubes. In a bowl, mix together the tomatoes, crab meat, chile, basil and garlic and season with salt and pepper. Divide the mixture among the spring roll sheets. Brush the edges of the spring roll sheets with egg white and roll up, pressing to seal. Heat the oil in a skillet and saute the spring rolls until golden brown, 1-2 minutes. Drain on paper towels.
Divide the crayfish tails among bowls and pour the soup over. Serve the soup with the spring rolls.
