Corn and Carrot Velouté with Parmigiano Reggiano Crisps

3.60 (7)
⏱ 40 mins 🍽 Serves 4 🏷 Starters

This elegant starter features a velvety soup made from carrots and corn flour, simmered in vegetable stock. It is finished with grated Parmigiano Reggiano and fresh herbs. The dish is accompanied by crisp, oven-baked cheese rounds sprinkled with poppy seeds, offering a delightful contrast in texture. Perfect for entertaining, this velouté is both visually appealing and full of flavour.

Corn and Carrot Velouté with Parmigiano Reggiano Crisps

Ingredients

  • 300g carrots
  • 120g corn flour
  • 800ml vegetable stock
  • 200g Parmigiano Reggiano, grated
  • 1 tbsp. poppy seeds
  • 30g butter
  • 2 sprigs of Rosemary
  • Salt & Pepper

Method

  1. Coarsely blend the carrots after peeling them.
  2. Melt the butter in a pan, then add the carrots and a pinch of salt. Cook them for a few minutes. Pour in the stock and bring it to a boil.
  3. While stirring with a whisk, slowly add the corn flour.
  4. Reduce the heat to its lowest setting and continue cooking for 35-40 minutes.
  5. To make the crisps, set aside 30g of cheese. Form small rounds from the remaining Parmigiano Reggiano on a baking paper-lined tin. Scatter over some poppy seeds and bake at 200°C for 3-4 minutes. Remove and let them cool.
  6. Stir the reserved 30g of Parmigiano Reggiano, a pinch of pepper, and fresh thyme leaves into the finished soup.
  7. Accompany the velouté with the Parmigiano Reggiano crisps, adding grilled corn slices and fresh sprouts if desired.

Nutrition (per serving)

Nutrition data not available.

Recipe details

CategoryStarters
AuthorFood Network UK