Corn and Carrot Soup: A Recipe with Parmigiano Reggiano Crisps

Savor a spoonful of fall with this easy slow-cooked carrot soup, thickened with corn meal and infused with decadent Parmigiano Reggiano. Homemade Parmigiano Reggiano crisps with poppy seeds add the perfect crunch and take an everyday lunch over the top.

Ingredients for 4 people

• 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

How to make Corn and Carrot Soup

1. Preheat the oven to 400°F. Peel the carrots and add them to a food processor. Pulse until finely chopped.
2. 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.
3. While whisking, gradually stir in the corn meal. Reduce the heat to low and cook 35–40 minutes, stirring occasionally.
4. Meanwhile, line a baking sheet with parchment paper. Sprinkle 170 g Parmigiano Reggiano into small 1-inch wide mounds, spacing them 1½ inches apart. Sprinkle with the poppy seeds. Bake for 3–4 minutes, then allow to cool completely.
5. Stir the remaining 30 g Parmigiano Reggiano into the soup. Season with salt and pepper. To serve, top the soup with the Parmigiano Reggiano crisps, fresh sprouts and grilled slices of corn.