Wednesday. 23/09/2015. 'Dolcelatte and Leek Soup with Parmesan Crisps.'

This recipe comes from 'Mary Berry Cooks the Perfect, Step by Step.' by Mary Berry. Page 20.

Sometimes you tend to develop a rhythm without realising it. At home, soups are a once weekly regular in Autumn and Winter while they become a once monthly one in Spring and Summer. There is something comforting about sitting by a hot bowl of soup when the nights are getting longer, chillier and darker.

book pic.

This recipe appealed by its combination of ingredients, Dolcelatte and leeks. But it also had that cheesy crisps appeal which my partner was only too kin to master under his grill. The picture in the book makes them look quite enticing.

leeks.

The humble leek is elevated in that lovely soup. There was a time when I was absolutely reluctant to eat vegetables in my childhood, and that leeks and especially a stringy leek soup done by my mum were nightmares on a plate. Eventually I grew up and my taste buds developed as I gave a chance to all veg even leeks. Plus the texture of Mary Berry's soup was silky smooth, unlike the stringy one of my past. It called for two large leeks but as mines were medium in size, I used three of them to combine with the King Edwards, fresh thyme from the garden, milk and vegetable stock.

Dolcelatte.

The other star of the show is Dolcelatte. We do love cheese in our house especially blue cheeses. From Stilton to Roquefort passing by Cambozola , there is always a blue vinney in the fridge every week. Dolcelatte is soft in texture and has a milder taste than his elder italian blue brother the Gorgonzola. It means literally 'Sweet Milk' in Italian and true to its name gave a rich mellow onctuosity to the soup. 

Infusing the milk.

The Parmesan crisps were delightful, however rather technical to do. They intrigued my partner so much that he had to do them. Although fairly brittle they worked really well with the soup, adding an extra texture, that little extra bite, le 'Je ne sais quoi' which completed the dish to perfection. 

parmesan crisps.

We adored the soup. It went five stars all the way. We had enough left over for lunch the following day. But it is also rather inexpensive to make which is perfect. Being on a budget doesn't have to mean that you have to cut down on taste. 

We will have that wonderful number again, with the 'Tutti Quanti'. the Parmesan Crisps. We followed the soup by the 'lemon and limoncello possets' of Mary Berry to keep the menu with those delightful Italian tasty touches. (Page 274, of the same book)
The dinner was simply 'Fantastico'.