Carrot and Corn Soup
An easy carrot soup served with Parmigiano Reggiano crisps, from the cheese's official consortium in Italy.
Ingredients
Carrot and Corn Soup
- 300 g carrots
- 1 cup corn flour
- 800 ml vegetable stock
- 2 tbsp butter
- 2 sprigs rosemary
- salt
- pepper
Cheese Crisps
- 200 g Parmigiano Reggiano grated
- 1 tbsp poppy seeds
Instructions
Parmigiano Reggiano Crisps
- Put 30 g of Parmigiano Reggiano aside, then make the crisps by pressing the cheese into small rounds on a baking sheet lined with parchment paper. Sprinkle them with the poppy seeds, then bake in the oven at 390°F (200℃) for 3 to 4 minutes. Take them out of the oven and allow to cool.
Carrot and Corn Soup
- Peel the carrots and briefly blend them in a food processor.
- Melt the butter in a pan, then add the carrots and a pinch of salt. Sauté them for a few minutes over high heat; add the vegetable stock and bring to a boil.
- Gradually pour in the corn flour, stirring with a whisk.
- Lower the heat and simmer for 35 to 40 minutes.
- Garnish soup with remaining 30g of Parmigiano Reggiano, rosemary sprigs, salt and pepper. Serve with the Parmigiano Reggiano crisps.