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Carrot Soup with Parmesan Straws |
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| Serves 2 |
Prep 15 mins |
Cooking 10 mins |
Easy |
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My rating |
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Ingredients |
For the soup:
300g carrots, peeled & finely diced
300ml milk
Salt and pepper
1 small bunch parsley
50 ml double cream (or more if you wish)
parsley sprigs to garnish
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For the Parmesan straws:
1 roll of ready-made puff pastry
50g grated parmesan
Few sprigs thyme, leaves removed
1 egg
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This is a James Martin recipe
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Pre heat the oven to 200c.
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To make the Parmesan
straws: unroll the pastry, brush all over with
beaten egg and sprinkle over the Parmesan and thyme. Cut
into 2 cm strips, twist 2 or 3 times, and pop onto a
baking sheet, making sure to press the ends of each straw
into the sheet, otherwise they will curl up. Bake for 8 to
10 minutes and allow to cool a little.
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Meanwhile make the soup. Put
the carrots, and milk into a large pan, bring to
the boil and then simmer for 5 - 10 minutes or until the
carrots are cooked. Blitz until smooth. Add the double
cream and a little water if the mixture is too thick.
Reheat if necessary.
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Pour the soup into warm bowls
and garnish with parsley sprigs. Before serving the cheese
straws trim the ends, if you wish, then place on the side
of the dish.
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DAILY
DINNERS 
