This is a rich version of a popular classic—leek and potato soup. The accompanying Parmesan crisps are easy to make and add a nice touch for a special occasion.
Serves 4
Special equipment
3in (7.5cm) plain round cutter
21⁄2 cups (600 ml) full-fat or low-fat milk
2 bay leaves
2 sprigs of fresh thyme
1⁄4 tsp grated nutmeg
salt and freshly ground black pepper
3 tbsp (45 g) butter
1 large fluffy potato, such as russet, about 10 oz (300 g), peeled and cut into 1in (2.5cm) cubes
2 large leeks, trimmed and finely sliced
13⁄4 cups (400 ml) vegetable stock or chicken stock
3 oz (85 g) Dolcelatte cheese, cut into small cubes
heavy cream, to serve
For the Parmesan crisps
13⁄4 oz (50 g) Parmesan cheese, coarsely grated
1. Pour the milk into a small pan and add the bay leaves, thyme, nutmeg, and a grinding of pepper. Bring just to the boil, until you see tiny bubbles appear around the edge of the pan. Remove from the heat and set aside to infuse for 20 minutes. (See Infuse the milk.)
2. While the milk is infusing, make the Parmesan crisps: preheat the broiler on its highest setting. Line a baking sheet with parchment paper. Separate the grated Parmesan into 8 mounds, each about 2½ in (6cm) in diameter, on the parchment paper. Place the cutter over each mound and spread out the cheese so it fills the cutter. Place the baking sheet under the broiler and cook for about 4 minutes or until the cheese is melted and pale golden. Transfer the crisps to a wire rack to cool. (See Make golden brown Parmesan crisps.)
3. Melt 2 tbsp (25 g) of the butter in a large pan, add the potato cubes, and cook over very low heat for 5 minutes or until starting to soften but not turn brown.
4. Increase the heat, add the rest of the butter and the leeks, and cook for 3–4 minutes, stirring often, until almost tender. Pour in the stock and strain the infused milk into the pan. Bring the liquid to a boil, then simmer for 8–10 minutes to finish cooking the vegetables. (See Gently simmer the vegetables.)
5. Using a blender or food processor, purée the soup until smooth. Pour it back into the pan.
6. Reheat the soup and stir in the cubes of Dolcelatte. Remove from the heat and season to taste. (See Add the finishing touches.) Serve topped with a drizzle of cream and the Parmesan crisps on the side.
DOLCELATTE AND LEEK SOUP WITH PARMESAN CRISPS
KeyS to Perfection
Infuse the milk
Infusing the milk with herbs and spices gives the soup a lovely, subtle flavor and aroma. It’s important to use full-fat or low-fat milk rather than skimmed, which doesn’t have the required strength of flavor and richness. You will need to strain the milk before adding it to the soup in order to remove the flavorings.
Gently simmer the vegetables
Sautéing the leeks briefly over high heat initially enables them to soften and take on the flavor of the butter without losing their color. As soon as the leeks have wilted down, stir in the stock and milk. Reduce the heat as soon as they have come to a boil. The soup should simmer gently. If it boils vigorously, it will become too thick and the vegetables will overcook, which will impair the flavor.
Add the finishing touches
After puréeing the soup, reheat and stir in the cubes of gorgonzola cheese over very low heat. As soon as they start to melt, remove the pan from the heat. If the cheese is melted over too high a heat or left over the heat for too long, it will overcook and spoil the texture of the soup. Taste the soup before seasoning with salt; with the stock and cheese, which are both salty, you may not need much.
Dolcelatte is a blue-veined soft cheese that is ideal for this soup, as it has a smooth, creamy texture, mild, slightly sweet taste, and it melts easily. If you can’t find Dolcelatte, the texture and taste of Gorgonzola makes it the best substitute, or you could also use Stilton.
Make golden brown Parmesan crisps
1 It’s important to line the baking sheet with parchment paper, because it will prevent the crisps from sticking while they bake. When making the Parmesan circles, you don’t have to make them really neat initially: just make sure they’re all roughly the same size and that they’re far enough apart so that they won’t touch when broiled.
2 After laying out all the Parmesan circles, place the cutter over each and spread the cheese as evenly as possible within the cutter. The cutter will help to make the crisps neater and more uniform in size and shape so they cook evenly. After you’ve neatened the circles, put the baking sheet under the broiler.
3 When the crisps are golden, remove the baking sheet from the broiler and let them sit for 1 minute on the sheet. Lift the crisps off with a palette knife and place them on a wire rack to cool completely—they will crisp up as they cool. It’s best to eat the crisps while they’re fresh, as they soften if stored for too long.
When broiling the Parmesan crisps, watch very closely, as they can quickly become too brown. The baking sheet should be about 3in (7.5cm) from the heat. If it’s too close to the element, the cheese will burn; if too far away, it won’t brown well enough to turn crisp. Broil until the cheese has melted and turned pale golden, about 4 minutes.