How to make
The weight of all vegetables is in their cleaned and peeled state.
Cut all of the vegetables, except the garlic, into relatively equal sized pieces. Cover them with 3 cups (700 ml) of water or just enough to be well covered by the liquid.
Add a teaspoon of salt and boil under a lid for 25 minutes. Make sure they are cooked and if necessary, continue cooking for another 5 minutes.
Remove them from the heat, add the olive oil (you can use butter instead), black pepper and puree, until a smooth mixture is obtained. If the soup is very thick, add a little more water.
Cut baking paper into the diameter of the pan you will use for the crunchy cheese, which you will use to garnish the soup.
Place a piece of paper on the bottom of the pan and heat it over low heat. Add the coarsely grated Parmesan or hard cheese of your choice (grana padano, pecorino, manchego) in piles. Spread out the piles without having them touch each other. You can also prepare them one by one, or for as many portions as you will be serving.
The cheese should be in a thin, loose layer, in order to make a nice, crispy grid.
Leave it to melt over low heat and to aquire a light golden color, then remove the pan from the heat and leave the cheese to cool and harden. Then you will easily peel it off and add a crunchy and tasty finish on your pumpkin and celery cream soup.
Enjoy your meal!
