Carrot Soup With Parmesan Crisps

• 1 ounce Parmigiano-Reggiano cheese, grated (about 1/4 cup)
• 3 2/3 cups coarsely chopped carrot
• 2 1/2 cups unsalted chicken stock
• 2 cups plus 1 teaspoon water, divided
• 2 cups coarsely chopped leek, white and light green parts only (about 2 large)
• 1 tablespoon white wine vinegar
• 1/4 teaspoon kosher salt
• 1/4 teaspoon pepper
• 1/8 teaspoon ground nutmeg
• 3 tablespoons creme fraiche or sour cream
• 1 tablespoon finely chopped fresh chives

1. Preheat oven to 350u0b0.
2. Spread 2 teaspoons cheese evenly into a 2-inch circle on a parchment-lined baking sheet; repeat 5 times, leaving 1 inch between circles. Bake at 350u0b0 for 8 minutes or until golden. Remove pan from oven; carefully lift crisps from pan with a spatula, and place on a wire rack. Cool cheese crisps completely.
3. Combine carrot, chicken stock, 2 cups water, and leek in a large Dutch oven; bring to a boil. Partially cover, reduce heat, and simmer 30 minutes. Remove pan from heat, and let stand 10 minutes.
4. Place half of carrot mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Strain mixture through a sieve over a large bowl; discard solids. Repeat procedure with remaining carrot mixture. Stir in vinegar, salt, pepper, and nutmeg.
5. Combine remaining 1 teaspoon water, creme fraiche, and chives in a bowl. Place about 1 cup soup in each of 6 bowls. Top each serving with 1 teaspoon creme fraiche mixture and 1 crisp.
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cheese, carrot, water, only, white wine vinegar, kosher salt, pepper, ground nutmeg, crueme fraueeche, fresh chives

Taken from www.myrecipes.com/recipe/carrot-soup-with-parmesan-crisps (may not work)