Roasted Red Pepper Tomato Soup
|2||440 ml containers Denninger’s Roasted Red Pepper Tomato Soup|
|2||tsp||Denninger’s Truffle Pesto|
Thaw 2 containers of soup. While the soup is thawing, make tuiles.
Heat soup to just before boiling, then reduce heat and simmer for 5 minutes. Pour into individual bowls. Finish with a dollop of Denninger’s Truffle Pesto and a drizzle of extra virgin olive oil. Serve with Beemster Cheese Tuiles.
Beemster Classic Tuiles
|2||cups||Beemster Classique, freshly grated|
Heat the oven to 400oF. Line a baking sheet with parchment paper. Sprinkle cheese in small piles and press flat. Sprinkle lightly with fresh thyme leaves. Bake until the cheese melts and bubbles into lacy disks, about 5 minutes. Remove from the oven and shape quickly over a rolling pin. Store in an airtight container until serving.