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Cheese recipes

Parmesan broth with roasted leeks

30 minutes

Parmesan broth with roasted leeks

By Marcelle van Rooyen

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

350 g leeks, washed
2 T olive oil
1 lemon, juiced
sea salt, to taste
freshly ground black pepper, to taste
2 red onions, quartered
1 head garlic, halved horizontally
1 celery sticks, roughly chopped
4 baby carrots, roughly chopped
1 fennel bulb, sliced into 2 cm pieces
1 x 500 ml tub Woolworths fresh free-range liquid chicken stock
1 x 500 ml tub Woolworths fresh liquid vegetable stock
3 g parsley, sage, chives, thyme, tied into a small bouquet
2 bay leaves
10 black peppercorns
1–2 pieces Parmigiano Reggiano rind
50 g Parmigiano Reggiano, grated

Method

1. Preheat the oven to 220°C. Place the leeks in an ovenproof dish, drizzle with half the olive oil, the lemon juice and season. Roast for 8–10 minutes, or until soft and slightly charred.

2. Heat the remaining olive oil in a large saucepan over a high heat. Brown the vegetables for 5–7 minutes.

3. Add the stock, herbs, peppercorns, Parmigiano Reggiano rind and bring to a boil.

4. Reduce to a simmer and cook for 20–25 minutes.

5. Divide the roasted leeks between soup bowls. Spoon over the broth and garnish with lots of grated Parmesan.

Find more Parmigiano Reggiano recipes here

Food production: Marcelle Van Rooyen

Food assistant: Bianca Jones

Photography: Jan Ras

Videography: Romy Wilson

Masterfully made in Italy with the same passion, expertise and dedication as it was in the 12th century, Parmigiano Reggiano remains true to its heritage and flavour. Artisan cheesemakers use traditional methods of production, distinctive to the area of origin, to create the only authentic Parmesan cheese.

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Your guide to mussels, scallops, clams and oysters

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Why don’t we cook more with calamari?

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From crisps to pasta: 5 ways Parmigiano Reggiano steals the show

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The best-kept secret in Woolies’ dairy aisle

The big chill: why Woolies moved its eggs to the fridge

From broth to pasta: three ways with Parmigiano Reggiano

Tagliolini Pasta with Mushroom-and-truffle sauce

Mafaldine pasta with lemon-and-basil pesto

Parmesan broth with roasted leeks

Parmesan broth with roasted leeks

Ingredients

Method