Carrot Soup with Parmesan Crisps
- 1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup)
- 3 2/3 cups coarsely chopped carrot
- 2 1/2 cups unsalted chicken stock
- 2 cups plus 1 teaspoon water, divided
- 2 cups coarsely chopped leek, white and light green parts only (about 2 large)
- 1 tablespoon white wine vinegar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1/8 teaspoon ground nutmeg
- 3 tablespoons crème fraîche or sour cream
- 1 tablespoon finely chopped fresh chives
- calories 107
- fat 4.2 g
- satfat 2.5 g
- monofat 0.4 g
- polyfat 0.2 g
- protein 5 g
- carbohydrate 12 g
- fiber 3 g
- cholesterol 10 mg
- iron 1 mg
- sodium 277 mg
- calcium 112 mg
How to Make It
Preheat oven to 350°.
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.
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.
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.
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.
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