Dolcelatte and leek soup with parmesan crisps

INGREDIENTS
Serves 4

600ml full-fat or semi-skimmed milk
2 bay leaves
2 sprigs of fresh thyme
1/4tsp grated nutmeg
Freshly ground black pepper
45g butter
1 large fluffy potato, such as King Edward (about 300g), peeled and cut into 2.5cm cubes
2 large leeks, trimmed and finely sliced
400ml vegetable stock or chicken stock
85g Dolcelatte cheese, cut into small cubes
For the parmesan crisps:
50g parmesan cheese, coarsely grated
To serve:
Double cream

METHOD

Pour the milk into a small pan and add the bay leaves, thyme, nutmeg, and a grinding of pepper. Bring just to the boil, until you see tiny bubbles appear. Remove from the heat and set aside to infuse for 20 minutes.

While the milk is infusing, make the crisps: preheat the grill on its highest setting. Line a baking sheet with baking parchment. Make eight circles from the grated parmesan, each about 6cm in diameter, on the baking parchment. Place a cutter over each parmesan circle and spread out the cheese so it fills the cutter. Place the baking sheet under the grill and cook for about four minutes, or until the cheese is melted and pale golden. Transfer the crisps to a wire rack to cool.

Melt 25g of the butter in a large pan, add the potato cubes, and cook over a very low heat for five minutes, or until starting to soften.

Increase the heat, add the rest of the butter and the leeks, and cook for three to four minutes, stirring often, until almost tender. Pour in the stock and strain the infused milk into the pan. Bring the liquid to the boil, then simmer for eight to ten minutes.

Using a blender or food processor, puree the soup until smooth. Pour it back into the pan.

Reheat the soup and stir in the cubes of Dolcelatte. Remove from the heat and season to taste. Serve topped with a drizzle of cream, with the parmesan crisps on the side.

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