Carrots

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Carrot Soup with Crisps

• 1 oz. Freshly Grated Parmigiano-Reggiano
• 4 Cups Coarsely Chopped Carrots
• 2 1/2 Cups Chicken Stock
• 2 Cups Water
• 2 Cups Coarsely Chopped Leeks, white & green parts only
• 1 TBS White Wine Vinegar
• 1/4 tsp Salt
• 1/4 tsp Pepper
• 1/8 tsp ground nutmeg
• 6 tsp Sour Cream

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Heat oven to 350 degrees.  on a parchment lined baking sheet spread 2 TBS of cheese evenly into 2 inch circles to make 6 crisps. Bake for 8 minutes or until golden.  
​Combine carrots, stock, water and leek to a boil in a 6 3/4 qt dutch oven.  Reduce heat to a simmer and partially cover and simmer for 30 minutes.  Let stand for 10 minutes and then blend the soup until smooth.  Stir in vinegar, salt, pepper and nutmeg.
To serve divide soup between 6 bowls, top with 1 tsp of sour cream and one crisp.  

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