Hearty Carrot and Petite Pea Soup with Cinnamon Croutons - Recipe Finder
Hearty Carrot and Petite Pea Soup with Cinnamon CroutonsPhoto by:
Top Chef Masters, Season 1, Episode 1, Elimination Challenge Winner
- 1/2 loaf whole grain bread
- 2 1/2 cups carrot, diced
- 1 1/2 cups onions, diced
- 1/4 cup parsley, chopped
- 4 tablespoons cinnamon
- 3 ounces butter
- 1 1/2 cup petite peas
- 2 tablespoons sugar, salt, pepper
- 1 cup whipped cream
Sear off in butter, carrot, onion, parsley, cinnamon (2 tablespoons), sugar. Add three quarts of water and simmer for one half hour until vegetable are tender. Add petite peas and allow to simmer for another four minutes. With a whisk break down the vegetable.
Whip one cup of whipped cream. Add salt and 1/2 tablespoon cinnamon.
Slice the bread into cubes, drizzle with 1 tablespoon cinnamon and olive oil, toast in oven.
Serve the soup in a bowl. Top with a spoon of whipped cream and serve with the croutons on the side.