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Parmesan, Thyme and Rosemary Shortbread

Ingredients

Adapted from Savory Simple and Ina Garten

    Parmesan, Thyme, Rosemary Shortbread

    • 1/4 pound 1 stick unsalted butter
    • 3 ounces grated Parmesan
    • 1 1/4 cups all-purpose flour
    • 1/4 teaspoon kosher salt
    • 1/2 teaspoon chopped fresh thyme leaves
    • 1/2 teaspoon chopped rosemary
    • 1/2 teaspoon freshly ground black pepper

    Potato Leek soup

    • 3 leeks rinsed, white part only, thinly sliced
    • 1 yellow onion diced
    • 2 cloves garlic minced
    • 3-4 potatoes diced
    • 6-8 cups of stock chicken, seafood, or water
    • 1/3 - 1/2 cup heavy cream or sour cream
    • S&P to taste

    Optional:

    • 2-3 kohlrabi peeled and diced or broccoli stems from 1 bunch peeled and diced
    • chives
    • lump crab meat or sautéed wild mushrooms for garnish
    • pancetta or bacon salute until crisp and reserved for garnish

    Instructions

    For Shortbread:

    • Cream butter in mixer until smooth. Add Parmesan, flour, salt, herbs* and pepper and combine until dough begins to clump. Do not over mix.
    • *Experiment with different herbs. Decrease the amount of rosemary and increase thyme. Add grated lemon peel (1/2 tsp.) with rosemary.
    • Add a dash of cayenne pepper
    • Pour the dough onto a lightly floured board and roll into a 13-inch long log. Wrap the log in plastic wrap and place in the freezer for 30 minutes to harden or chill in fridge until firm.
    • Preheat the oven to 350 degrees F.
    • Cut the log crosswise into 1/4 to 1/2-inch thick slices. Place the slices on a sheet pan and bake for approximately 22 minutes.

    For soup:

    • Over medium heat, add 1 T oil + 1 T butter to 8 quart pot. Saute' onions until soft and transparent add garlic and saute' for additional minute. Add leeks, potatoes, kohlrabi if using, and stock. Bring to a boil and immediately reduce heat to simmer. Partially cover pot and simmer until vegetables are completely soft, about 45 minutes.
    • Using a hand blender or blender, puree soup until desired consistency. Completely smooth for a classic version or leave it a little chunky for a more rustic soup.
    • Add cream heat to warm through (for a lighter version omit cream.)
    • If soup is to thick, add broth to desired consistency
    • Salt and pepper to taste.
    • Garnish with bacon, pancetta or chives and a dollop of creme fraiche' or crab meat if a seafood stock is used.