Tomato Alphabet Soup With Parmesan Crisps |
|
 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
From . Ingredients:
2 cups shredded parmesan cheese (4 ounces) |
1 tablespoon extra virgin olive oil |
1/2 onion, chopped |
1 carrot, chopped |
one 32-ounce container vegetable broth (4 cups) |
1 (28 ounce) can crushed tomatoes |
4 tablespoons butter, at room temperature |
1/2 lb alphabet pasta |
salt and pepper |
Directions:
1. Position a rack in the middle of the oven and preheat to 350°. Line 2 baking sheets with parchment paper or a silicone baking liner. Sprinkle four 1/4-cup mounds of parmesan about 2 inches apart onto each prepared baking sheet; slightly flatten with a spoon. Bake until golden-brown, 6 to 8 minutes. Let cool for 30 seconds. Using a thin metal spatula, drape the crisps over a rolling pin until hardened into shape, about 3 minutes.
2. In a soup pot, heat the olive oil over medium heat. Add the onion and carrot and cook, stirring, until softened, 5 to 7 minutes. Add the vegetable broth and tomatoes, cover, and bring to a boil.
3. Using a blender, puree the soup with the butter. In the soup pot, stir the pasta into the soup,and cook until al dente, Stir in 1 to 2 cups water, if desired. Season with salt and pepper.
4. Ladle the soup into 4 mugs and top each with 2 parmesan crisps. The parmesan crisps can be kept in an airtight container for up to 2 days.
|
|