"Today I made Carrot Soup with Parmesan Crisps. When I first heard about this dish, I have to admit I was not too sure. Lesson to myself: Don't underestimate the humble carrot soup. This soup is now at the top of my list. It's packed with flavor. The white wine vinegar adds a hint of sweet and sour flavor at the end without overpowering your taste buds. The crème fraîche, kind of like a rich sour cream, gives it a nice creamy balance. Leeks add oniony flavor. They can be really sandy on the inside, so make sure to rinse them well before chopping for the soup.
The Parmesan crisps are as divine as they sound—a salty, cheesy crunch against the creaminess of the soup. You could pile the cheese inside a cookie cutter on the baking sheet so that the crisps have the same round shape. These are meant to be thin, so don't use too much cheese for each one. This soup was easy to make and a real hit with my family. You'll love it."
CARROT SOUP WITH PARMESAN CRISPSHands-on: 37 min.Total: 1 hr. 13 min.
1 ounce Parmigiano-Reggiano cheese, grated (about ¼ cup)3 2/3 cups coarsely chopped carrot2 1/2 cups unsalted chicken stock2 cups plus 1 teaspoon water, divided2 cups coarsely chopped leek, white and light green parts only (about 2 large)1 tablespoon white wine vinegar¼ teaspoon kosher salt¼ teaspoon pepper1/8 teaspoon ground nutmeg3 tablespoons crème fraîche or sour cream1 tablespoon finely chopped fresh chives
1. Preheat oven to 350°.
2. Spread 2 teaspoons cheese evenly into a 2-inch circle on a parchment-lined baking sheet; repeat 5 times, leaving 1 inch between circles. Bake at 350° for 8 minutes or until golden. Remove pan from oven; carefully lift crisps from pan with a spatula, and place on a wire rack. Cool cheese crisps completely.
3. Combine carrot, chicken stock, 2 cups water, and leek in a large Dutch oven; bring to a boil. Partially cover, reduce heat, and simmer 30 minutes. Remove pan from heat, and let stand 10 minutes.
4. Place half of carrot mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Strain mixture through a sieve over a large bowl; discard solids. Repeat procedure with remaining carrot mixture. Stir in vinegar, salt, pepper, and nutmeg.
5. Combine remaining 1 teaspoon water, crème fraîche, and chives in a bowl. Place about 1 cup soup in each of 6 bowls. Top each serving with 1 teaspoon crème fraîche mixture and 1 crisp.
SERVES 6CALORIES 107; FAT 4.2g (sat 2.5g, mono 0.4g, poly 0.2g); PROTEIN 5g; CARB 12g; FIBER 3g; CHOL 10mg; IRON 1mg; SODIUM 277mg; CALC 112mg