Carrot Soup With Honeycomb Candy

1. For soup: In medium sauce pot, combine butter, leeks and carrots. Place over medium heat and cook until carrots are tender, about 20 minutes.

2. Add honey, bay leaf and stock; bring to a boil. Reduce heat to low; simmer an additional 14 minutes.

3. Transfer soup to large blender container; process on high speed about 30 seconds or until pureed. Pass soup through a fine mesh strainer into large bowl; add heavy cream to taste, as needed, to round out the flavor and texture. Season to taste with salt and honey.

4. For honeycomb candy: Spray 9- by 13-inch pan with nonstick spray and line with parchment paper. Spray the paper. In wide skillet, combine sugar, honey fine salt and 2 tablespoons water; bring to a boil over medium-high heat, stirring frequently to dissolve the sugar. Cook about 5 minutes, stirring or swirling the pan, until amber caramel forms and mixture reaches 300 F on candy thermometer.

5. Remove from heat and quickly stir in pumpkin seeds to evenly incorporate; stir in baking soda. (The mixture will bubble up, so stir carefully.) When baking soda is fully incorporated, pour caramel into prepared pan; let cool. Turn out candy and break into small pieces.

6. For carrot top oil: Measure carrot tops into blender container. In medium saucepan, heat oil until warm; pour over carrot tops. Blend on high about 5 minutes. Line a fine mesh sieve with a coffee filter or a few layers of cheesecloth; pour oil through the sieve to strain.

7. For crispy ham: Pour oil into deep fryer or large saucepan; heat to 300 F. Add ham, one or two slices at a time; fry until ham is crispy. Drain on paper towels.

8. For service, place a few pieces of honeycomb candy and crispy ham on bottom of each of 12 bowls. Drizzle with carrot top oil and garnish with coriander blooms and a spoonful of hemp seeds. Pour in hot carrot soup and serve.

Photograph courtesy of National Honey Board