This delicious Mary Berry Dolcelatte And Leek Soup With Parmesan Crisps is a quick and easy meal perfect for any occasion. With a creamy, rich texture and a touch of Dolcelatte cheese, it’s a comforting dish that can be made with simple ingredients you likely have on hand. Top it off with crispy Parmesan crisps for extra flavour!
This Dolcelatte And Leek Soup With Parmesan Crisps Recipe Is From Cooks the perfect Cookbook by Mary Berry
Ingredients Needed
For the Soup:
- 600ml (1 pint) full-fat or semi-skimmed milk
- 2 bay leaves
- 2 sprigs of fresh thyme
- 1/4 tsp grated nutmeg
- Salt and freshly ground black pepper
- 45g butter
- 1 large fluffy potato, peeled and cut into 2.5cm (1in) cubes
- 2 large leeks, trimmed and finely sliced
- 400ml vegetable or chicken stock
- 85g Dolcelatte cheese, cut into small cubes
- Double cream, to serve
For the Parmesan Crisps:
- 50g Parmesan cheese, coarsely grated
How To Make Dolcelatte And Leek Soup With Parmesan Crisps
- Infuse the Milk: Pour the milk into a small pan and add the bay leaves, thyme, nutmeg, and a pinch of black pepper. Heat until tiny bubbles appear around the edge, then remove from the heat. Leave to infuse for 20 minutes.
- Make the Parmesan Crisps: Preheat the grill to its highest setting. Line a baking sheet with baking parchment and arrange 8 Parmesan circles, about 6cm (2 1/2in) in diameter. Use a 7.5cm (3in) round cutter to shape the cheese evenly. Grill for around 4 minutes until the cheese is golden and melted, then transfer to a wire rack to cool.
- Cook the Vegetables: Melt 25g (1oz) of butter in a large pan, add the potato cubes, and cook on a low heat for 5 minutes until they begin to soften. Increase the heat, add the remaining butter and leeks, and cook for 3-4 minutes until the leeks are tender. Pour in the stock and strain the infused milk into the pan. Bring to a boil, then reduce the heat and simmer for 8-10 minutes, until the vegetables are fully cooked.
- Blend the Soup: Use a blender or food processor to purée the soup until smooth. Return the soup to the pan.
- Add the Finishing Touches: Reheat the soup over low heat and stir in the cubes of Dolcelatte cheese until melted. Remove from the heat, season to taste, and serve with a drizzle of double cream and the Parmesan crisps on the side.
Recipe Tips
- Infuse the Milk for Extra Flavour: Let the milk infuse with the bay leaves, thyme, and nutmeg for 20 minutes to bring out a subtle, aromatic flavour that makes the soup taste extra special.
- Cook the Leeks Gently: When cooking the leeks, don’t rush. Stir them gently in butter to keep their colour and tenderness, which will enhance the soup’s texture and flavour.
- Simmer, Don’t Boil: Once the stock and milk are added, lower the heat to a simmer. Boiling too fast can cause the vegetables to overcook and change the soup’s texture.
- Add Cheese at Low Heat: Stir in the Dolcelatte cheese at a low heat. If the cheese is added over too high heat, it can lose its smooth, creamy texture, which is key to this soup.
- Watch the Parmesan Crisps Closely: Grill the Parmesan crisps carefully. They cook quickly, and if left too long, they can burn. Keep an eye on them to ensure they turn golden and crisp.
How To Store & Reheat Leftovers
- Refrigerate: Store leftovers dolcelatte and leek soup with parmesan crisps in an airtight container in the fridge. It lasts for up to 3 days.
- Freeze: Freeze leftovers dolcelatte and leek soup with parmesan crisps in a container for up to 3 months. Thaw in the fridge overnight and heat gently on the stove.
- Reheating: Reheat leftovers dolcelatte and leek soup with parmesan crisps on the stove over low heat for 5 to 7 minutes, stirring occasionally until hot. Avoid boiling to maintain the smooth texture.
Nutrition Facts
Serving Size: 1 serving (approximately 1 cup or 240 ml)
- Calories: 86
- Total Fat: 1 g
- Saturated Fat: 0.5 g
- Cholesterol: 0 mg
- Sodium: 426 mg
- Potassium: 783 mg
- Total Carbohydrate: 18 g
- Dietary Fiber: 4 g
- Sugars: 6 g
- Protein: 3 g
Try More Mary Berry Recipes:
Mary Berry Dolcelatte And Leek Soup With Parmesan Crisps
Description
This delicious Mary Berry Dolcelatte And Leek Soup With Parmesan Crisps is a quick and easy meal perfect for any occasion. With a creamy, rich texture and a touch of Dolcelatte cheese, it’s a comforting dish that can be made with simple ingredients you likely have on hand. Top it off with crispy Parmesan crisps for extra flavour!
Ingredients
For the Soup:
For the Parmesan Crisps:
Instructions
- Infuse the Milk: Pour the milk into a small pan and add the bay leaves, thyme, nutmeg, and a pinch of black pepper. Heat until tiny bubbles appear around the edge, then remove from the heat. Leave to infuse for 20 minutes.
- Make the Parmesan Crisps: Preheat the grill to its highest setting. Line a baking sheet with baking parchment and arrange 8 Parmesan circles, about 6cm (2 1/2in) in diameter. Use a 7.5cm (3in) round cutter to shape the cheese evenly. Grill for around 4 minutes until the cheese is golden and melted, then transfer to a wire rack to cool.
- Cook the Vegetables: Melt 25g (1oz) of butter in a large pan, add the potato cubes, and cook on a low heat for 5 minutes until they begin to soften. Increase the heat, add the remaining butter and leeks, and cook for 3-4 minutes until the leeks are tender. Pour in the stock and strain the infused milk into the pan. Bring to a boil, then reduce the heat and simmer for 8-10 minutes, until the vegetables are fully cooked.
- Blend the Soup: Use a blender or food processor to purée the soup until smooth. Return the soup to the pan.
- Add the Finishing Touches: Reheat the soup over low heat and stir in the cubes of Dolcelatte cheese until melted. Remove from the heat, season to taste, and serve with a drizzle of double cream and the Parmesan crisps on the side.
Notes
- Infuse the Milk for Extra Flavour: Let the milk infuse with the bay leaves, thyme, and nutmeg for 20 minutes to bring out a subtle, aromatic flavour that makes the soup taste extra special.
- Cook the Leeks Gently: When cooking the leeks, don’t rush. Stir them gently in butter to keep their colour and tenderness, which will enhance the soup’s texture and flavour.
- Simmer, Don’t Boil: Once the stock and milk are added, lower the heat to a simmer. Boiling too fast can cause the vegetables to overcook and change the soup’s texture.
- Add Cheese at Low Heat: Stir in the Dolcelatte cheese at a low heat. If the cheese is added over too high heat, it can lose its smooth, creamy texture, which is key to this soup.
- Watch the Parmesan Crisps Closely: Grill the Parmesan crisps carefully. They cook quickly, and if left too long, they can burn. Keep an eye on them to ensure they turn golden and crisp.