Savor a spoonful of fall with this easy slow-cooked carrot soup, thickened with corn meal and infused with decadent Parmigiano Reggiano. This recipe takes an everyday lunch over the top with homemade Parmigiano Reggiano cheese crisps that add the perfect crunch.
Difficulty
Easy
Serves
4 people
Preparation time
10 minutes
Cooking time
40 minutes
INGREDIENTS
300 g carrots
120 g corn meal
800 ml vegetable stock
200 g Parmigiano Reggiano,
grated
1 tablespoon poppy seeds
30 g butter
Micro herb sprouts or chopped herbs
Grilled sliced corn
STEPS
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, fresh sprouts, and grilled slices of corn.