Asiago Mature Pdo soup
Ingredients / 2 servings
200 g Asiago
Mature Pdo
20 g shallot
20 g celery
Meat stock to taste
Thyme, marjoram,
rosemary
Extra virgin olive oil,
salt to taste
Preparation / 20 minutes
Prepare the beef and/or hen stock and skim off the fat. Fry the vegetables lightly in a little extra virgin olive oil. Add the herbs and the Asiago Mature Pdo cut
into small pieces and as much stock as required. Blend everything together and
strain it through a “chinoise” or a fine mesh strainer. Warm up and serve.
European Agricultural Fund for Rural Development. Europe investing in rural areas. 