Cut the dough into 4 long strips and roll the strips into very thin straws about 10 inches long. Slice the puff pastry sheet in half lengthwise and generously sprinkle it with the 1/2 cup Parmesan cheese. On a small, rimmed baking sheet, combine the 2 tablespoons Parmesan and the thyme. To make the crisps: Preheat the oven to 375☏. Pour through a fine-mesh sieve into a saucepan and season with salt and pepper. Transfer the soup to a food processor or blender and purée. Stir in the cream or half-and-half and simmer for 15 minutes. Pour in the chicken stock or broth and simmer for 20 minutes. Add the roasted tomatoes, shallot, garlic clove, thyme, crumbled bacon, and any juice. Pour off all but 2 tablespoons of the fat. Using a slotted spoon, transfer the bacon to paper towels to drain. In a large, heavy saucepan, fry the bacon in the olive oil over medium-low heat until crisp. Bake in the preheated oven for 50 to 60 minutes, or until soft and shriveled. Arrange the tomatoes in a baking dish and sprinkle with the shallots, garlic, and thyme. Goat Cheese Flan (recipe follows) Parmesan Crispsġ/2 cup grated Parmesan cheese, plus 2 tablespoons for sprinklingġ/2 sheet thawed frozen puff pastry, halved crosswiseĢ small handfuls microgreens or mixed baby salad greens Salt and freshly ground white pepper to taste If you don’t have time to make the crisps, serve with crusty bread.Ģ cups chicken stock or vegetable stock or canned low-salt chicken broth Roasting tomatoes enhances the flavor of this outstanding soup, which surrounds a creamy goat cheese flan topped with Parmesan and thyme crisps.
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