Leeks and potatoes go so well together, this farmer soup, oh I should say velouté warms you up to the core during cold evenings. Leeks are slightly sweets, I thought some prosciutto bits could bring a salty twist, as well as the Parmesan tuile.
Don’t worry, this crunchy savory Parmesan tuile it is really easy to make.
When served it will keep consistency for great presentation then, when eating, it will crumble in a bunch of savory cheesy pieces floating into the warm velouté!! Delicieux!
Ingredients: serve 4 to 6
- 3 to 4 medium leeks, thinly sliced rounds
- 1 medium onion chopped thin
- 2 to 3 medium to large potatoes, cut in small cubes
- 2 tablespoons olive oil
- 2 tablespoons butter
- 5 to 7 cups chicken broth or vegetable broth
- 1/3 cup prosciutto small cubes or pancetta
- 1/3 cup grated Parmesan cheese
- 2/3 cup milk
- salt and pepper at your taste
How to make it:
- Over medium heat, in a large saucepan warm up the chicken or vegetable broth. Keep warm.
Wash carefully leeks from any sand, drain well, chop the white and light green of leeks part in thin round slices. Chop onions and potatoes.
- In a large sauce pan,over low medium heat, combine oil and butter, let it melt. Add onions and leeks, cook slowly about 4 to 5 minutes or even more till translucent and soft. Stir frequently.
- Add potatoes, then enough broth to cover potatoes and leeks mixture, salt and pepper, simmer uncovered for 35 minutes. Liquid should always cover up 2 inches the potatoes and leeks mixture.
- While soup is simmering, heat oven at 350°F. Place previously prepared prosciutto/pancetta bits on a oven dish, bake till they become slightly browned. Reserve.
- Prepare the Parmesan tuiles.
- When the soup is done, transfer it in batches to a blender or a food processor, add a part of milk each time, blend carefully.
- Place blended velouté back on the stove, keep gently warm, cover.
Tuile au parmesan
Prepare on a baking sheet lined with foil, 4 or 6 small heaps of grated Parmesan cheese, place it in center of oven, bake 5 minutes. Follow up frequently.
Parmesan tuiles are done when cheese starts melting getting a slightly brown color. Remove from oven.Let it cool.
When you are ready to serve, add on each bowl some croutons or thin baguette slices, then pour veloute’, sprinkle with prosciutto bits, add the Parmesan tuile (to be handled carefully) and serve immediately.