Carrot Soup with Celery Root Cream and Prosciutto Chips Recipe
Active time: 1 hour
Total time: 1 hour 30 minutes
Preheat oven to 425°. Line a large rimmed baking sheet with parchment paper and arrange prosciutto on it in a single layer. Top with a second piece of parchment paper and a second large rimmed baking sheet to sandwich the prosciutto. Bake until crisp, carefully flipping prosciutto halfway through, 10 to 12 minutes total. Immediately uncover, gently transfer prosciutto to a paper towel–lined plate and let cool. Break into large pieces and set aside.
In a large pot, heat oil over medium heat. Add shallots and ½ tsp. salt and cook until just golden, about 2 minutes. Stir in carrots and pepper and continue to cook, stirring occasionally, until carrots begin to soften, 5 to 7 minutes. Add broth and bring to a boil. Reduce heat to medium-low and simmer, uncovered, until carrots are very tender, about 25 minutes.
Meanwhile, in a medium pot, melt butter over medium-high heat until solids are golden brown and fragrance is nutty, 2 to 3 minutes. Add celery root and cook for 1 minute. Carefully stir in heavy cream and milk and bring to a simmer. Reduce heat to medium-low and simmer, uncovered, until very tender, about 20 minutes. Carefully transfer to a blender, add ½ tsp. salt and puree until very smooth. Transfer into a small container or pitcher and set aside.
Remove soup from heat and stir in zest. In a blender, working in batches, carefully puree hot soup until very smooth. Stir in orange juice and salt to taste.
To serve, ladle soup into bowls, pour some of the celery root cream on top, garnish with prosciutto chips and serve.
Make ahead: Prepare recipe through stirring in the orange juice and salt. Store prosciutto in an airtight container and refrigerate soup and cream separately. If desired, reheat soup and cream gently before serving.