Creamy Carrot Soup With Parmesan Crisps
This cozy, slow-cooked carrot soup is creamy and comforting, thickened with cornmeal and topped with homemade Parmigiano Reggiano crisps for a satisfying finish.
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
Optional Garnishes
- micro herb sprouts
- grilled sliced corn
Instructions
- Preheat the oven to 400°F. Peel the carrots and add them to a food processor. Pulse until finely chopped.
- In a large pot or Dutch oven over high heat, melt the butter. Add the carrots and season with salt. Cook 4–5 minutes, until softened. Add the stock and bring to a boil.
- While whisking, gradually stir in the corn flour. Reduce the heat to low and cook 35–40 minutes, stirring occasionally.
- Meanwhile, line a baking sheet with parchment paper. Sprinkle 170 g Parmigiano Reggiano into small 1-inch wide mounds, spacing 1½-inches apart. Sprinkle with the poppy seeds. Bake for 3–4 minutes. Allow to cool completely.
- Stir the remaining 30 g Parmigiano Reggiano into the soup. Season with salt and pepper. To serve, top soup with the Parmigiano Reggiano crisps, and optional fresh sprouts and grilled slices of corn.