Cream of corn and carrots, Parmigiano Reggiano waffles with seeds

Would you like to prepare a light vegetable cream, perhaps in a short time, and make it creative without going crazy in the kitchen? This is the recipe for you! Let's see how to decorate and enrich a vegetable cream by preparing a simple soup with wafers of Parmigiano Reggiano.

Ingredients

300 g carrots

120 g corn flour

800 ml vegetable stock

200 g grated Parmigiano Reggiano

1 tbsp poppy seeds

30 g butter

2 sprigs of thyme

salt and pepper

Preparation

Peel the carrots and chop them coarsely with a blender. Melt the butter in a saucepan, add the carrots and a pinch of salt and let them stew for a few minutes over high heat. Add the broth and bring to a boil. Pour in the corn flour a little at a time and stir with a whisk. Reduce the heat to low and cook for 35-40 minutes. With the Parmigiano Reggiano (keep 30 g aside) form the wafers: distribute it in small circles on a baking sheet covered with parchment paper. Sprinkle with some poppy seeds and bake at 200° for 3-4 minutes, remove from the oven and let them cool. Stir the cream with the Parmigiano Reggiano kept aside, a pinch of pepper and the fresh thyme. Serve it with Parmigiano Reggiano wafers and, if desired, with slices of grilled corn and a few fresh sprouts.