Algemeen
Bereidingstijd: 0-10 minuten
Maaltijdgang: / Soepen
Soort keuken: Italiaanse keuken
Techniek:
Aantal personen:
Ingredienten:
1 oz. dried porcini paddestoelen
2 medium worteltjes, scraped
2 large selderij stalks
1 medium red ui, cleaned
1 small clove knoflook, peeled
1/2 cup olijfolie
1 1/2 pounds ripe fresh tomaten, or 1 1/2 pounds canned tomaten, pref. Italian, imported, drained.
1 Eetlepel. tomatenpuree, pref. imported Italian
Zout and freshly gemalen peper
Pinch hot red pepervlokken
2 quarts. cold water
2 extra large eieren
8 Eetlep
Voorbereiding:
Bereidingswijze:
Soak the paddestoelen in a bowl of lukewarm water for 1/2 hour. Drain and be sure that no sand remains attached to the stems. Finely chop worteltjes, selderij, ui, knoflook and the soaked paddestoelen all together on a board. Heat the olie in a heavy casserole over medium heat. When the olie is warm, add the chopped ingredients and saute for 10 minutes, stirring with a wooden spoon as needed.
Meanwhile, pass the tomaten through a food mill, using the disc with the smallest holes, into a small bowl. Add the strained tomaten along with the tomatenpuree, then zout, peper, and red peper flakes.
Let simmer for 15 minutes, mixing every so often. Add the cold water, mix very well, and when the bouillon returns to a boil, let simmer for 55 minutes. Place the two eieren in a crockery or china soup tureen and mix them very well with the Parmigiano. When the soup is ready, ladle it into the tureen, and using a wooden spoon, mix each addition very well with the egg-kaas combination, in order to avoid curdling.
When the both is very smooth and the eieren completely amalgamated, add the croutons and serve immediately. If using bread slices instead, place a slice in each bowl and ladle the bouillon over it.
Serve immediately.
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