Hearty Carrot and Petite Pea Soup with Cinnamon Croutons

Hearty Carrot and Petite Pea Soup with Cinnamon Croutons - Recipe Finder

Hearty Carrot and Petite Pea Soup with Cinnamon Croutons

Info

Course:
Appetizer
Total Time:
Under 1 Hour
Skill Level:
Moderate
Cost:
Inexpensive

Photo by:

Top Chef Masters, Season 1, Episode 1, Elimination Challenge Winner

Ingredients

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

Directions

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.

TO PLATE:

Serve the soup in a bowl. Top with a spoon of whipped cream and serve with the croutons on the side.