Tara served an outstanding soup at the Advent Retreat this year. After several requests for the recipe, we are excited to share it with more people. It sounds good, and tastes delicious. Thank you Tara!
Carrot Soup with Parmesan Crisps
Serves 6
1 ounce Parmigiano-Reggiano (or similar) cheese grated (1/4 cup)
3 2/3 C coarsely chopped carrot
2 1/2 C unsalted vegetable broth/stock
2 C water
2 C coarsely chopped leek, light green and white part only (about 2 large)
1 T white whine vinegar
1/4 t salt
1/4 t pepper
1/8 t ground nutmeg
3 T creme fraiche or sour cream
1. Preheat oven 350 degrees
2. Spread 2 teaspoons cheese evenly into a 2 inch circle on parchment lined baking sheet-repeat for summer of servings. bake at 350 for 8 minutes or until golden. Place on cooling rack and cool completely
3. Combine carrot, stock, 2 cups water and leak into large dutch oven. Bring to boil. Partially cover, reduce heat and simmer 30 minutes. Remove from heat and let stand for 10 minutes.
4. Blend either in batches or with a soup wand until smooth.
5. Stir in vinegar, salt, pepper and nutmeg.
6. Garnish with creme, crisp
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