Rachael Ray's recipes have felt a bit bland lately, so I pumped up the flavors a bit. And I will definitely have to be a bit more careful in my preparation next time... My stove top looks like someone was murdered in close proximity. Also, once the pasta has been put in the pot, you should make sure to stir occasionally. A bit of my pasta was, er, well-done, though, thankfully, I didn't taste it in the final product.
Tomato Alphabet Soup with Parmesan Crisps
A variation on this recipe by Rachael Ray
2 cups shredded parmesan cheese (4 ounces)
1 tablespoon extra-virgin olive oil
1 small onion, chopped
1 carrot, chopped
1 garlic clove, chopped
4 cups chicken or vegetable broth
One 28-ounce can crushed tomatoes
4 tablespoons butter, at room temperature
1/2 pound alphabet pasta
1 tablespoon Italian seasoning
Salt and pepper
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.
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.
Using an immersion 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 Italian seasoning, salt and pepper.
Ladle the soup into bowls and top each with Parmesan crisps. The Parmesan crisps can be kept in an airtight container for up to 2 days.
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