Tomato Alphabet Soup with Parmesan Crisps
Silvana Nardone
From Every Day with Rachael Ray
March 2008
SERVES 4
Prep Time: 15 min
Cook Time: 30 min
Put a whole new spin on alphabet soup.
See the photo how-tos »
2 cups shredded parmesan cheese (4 ounces)
1 tablespoon extra-virgin olive oil
1/2 onion, chopped
1 carrot, chopped
One 32-ounce container (4 cups) vegetable broth
One 28-ounce can crushed tomatoes
4 tablespoons butter, at room temperature
1/2 pound alphabet pasta
Salt and pepper
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.
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