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A bowl of carrot soup with crispy corn wheels on a blue tabletop with a spoon next to it

Carrot and Corn Soup

An easy carrot soup served with Parmigiano Reggiano crisps, from the cheese's official consortium in Italy.
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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.