Ingredients

Method

• 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

Ingredients

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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