Mozzarella Soup with Tomato and Coriander Pesto

Name: Mozzarella Soup with Tomato and Coriander Pesto
Total time: 30 min
Ingredients: Soup:; 3.5 g Tomato paste; 90 ml Chicken stock; 25 g Oldenburger Whipping Cream 30% fat, UHT, 1kg; 3.5 g Hazelnut oil; 25 g Oldenburger Mozzarella 40% fat i.d.m., 15kg; Pesto:; 4 g Parsley; 2 g Coriander leaves; 2 g Anis oil; 12 g Olive oil; Salt; Pine nuts, roasted; Garnish:; Tomato cubes; Tomato wedge, peeled and with the core removed; Coriander leaves

Source: https://www.oldenburger-professional.com/rcp_recipe/mozzarella-soup-with-tomato-and-coriander-pesto

Total time

30 Minutes

Difficulty

normal

Ingredients

Portions

Quantity	Unit	Ingredient
		Soup:
35	g	Tomato paste
900	ml	Chicken stock
250	g	Oldenburger Whipping Cream UHT, 30% fat
35	g	Hazelnut oil
250	g	Oldenburger Mozzarella, 40% fat i.d.m., diced
		Pesto:
40	g	Parsley
20	g	Coriander leaves
20	g	Anis oil
120	g	Olive oil
		Salt
		Pine nuts, roasted
		Garnish:
		Tomato cubes
		Tomato wedge, peeled and with the core removed
		Coriander leaves

Preparation

Making the Soup

Brown the tomato paste in a pan, quench it with the chicken stock and boil down. Add Oldenburger Whipping Cream, hazelnut oil and Oldenburger Mozzarella and whip with a hand blender.

Making the Pesto

Coarsely chop the parsley and coriander leaves, add the remaining ingredients and mix.

The Final Touch

Arrange the tomato cubes in a ring in the middle of a soup plate. Roast the tomato wedge with a blow torch and lean it against the tomato cubes. Use an egg ring or similar implement to apply grated mozzarella and scatter roasted pine nuts on top. Pour the foamed mozzarella soup around the centrepiece, dribble some coriander pesto on it and garnish with coriander leaves.

Tips from Chefs to Chefs

Cream makes for a richer, smoother soup. It mellows the taste and is also a good flavour enhancer.