Noodle soup with cream sauce
I wanted to experiment and this is what I created. I know it seems weird but it's really good.
Noodle soup with cream sauce
I wanted to experiment and this is what I created. I know it seems weird but it's really good.
Cooking Instructions
- 1
First, prepare the cream sauce. Melt the butter in a saucepan on medium to medium high.
- 2
Add garlic and pesto, saute in the butter. Add flour and cook the roux for about a minute.
- 3
Add the cream cheese, and splash in about 1/4 to 1/3 cup heavy cream, just until the cream cheese can be incorporated.
- 4
Remove from heat and move the sauce into the mixing bowl of a stand mixer. turn the mixer on to about 6 or 8 speed, and leave on while you start the noodles.
- 5
Cook udon or linguine noodles according to package directions, drain.
- 6
Add stock to the pot on medium high heat, and add the spices to taste.
- 7
While that's heating up, check on the sauce and add more heavy cream if it's not coming together. You're aiming for a fluffy, smooth, cooled sauce that's still thick enough to pipe. Make sure to scrape down the sides with a rubber spatula periodically.
- 8
Add salish salt to taste once it reached the desired consistency.
- 9
Once the broth is heated, you can dish it up. Add noodles to each bowl, leaving a bit of space at the top. Ladle broth over the noodles so the broth is even with the top of the pasta. Spoon cream sauce into a silicone piping bag with a wide tip, and pipe over the top in one thick layer starting at the middle. Serve.
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