Pastina with Roasted Leeks and Parm
By Katherine OwenDecember 27, 2024
An Aussie Classic with a twistđŠđš:
Warm Up with Roasted Leek and Root Veg Soup
If youâre looking for a recipe to bring some warmth to your winter days, this oneâs for you. Itâs homey, itâs satisfying, and itâs everything a winter meal should be.
This dish was actually a happy accidentâa “clean out the fridge” meal that quickly became one of my go-to cozy winter soups.
Roasted leeks add caramelized sweetness, while Parmesan offers a rich, nutty finish. This dish combines basic ingredients into something special.
Recipe Information
Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 20-25 biscuits
Ingredients
- Dry Ingredients:
- 1 large leek, cleaned, trimmed, and cut into 1-inch medallions
- 3 medium potatoes, peeled and cubed
- 2 parsnips, peeled and chopped
- 3 cloves garlic, thinly sliced
- 5 cups chicken stock (or vegetable stock for a vegetarian option)
- 1/2 cup pastina (Stellette or any small pasta)
- 2 sprigs fresh thyme
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 1/4 cup grated Parmesan cheese
- 1 slice crusty bread per serving, toasted and buttered (optional)
Instructions
Prepare the Leek:
- Trim off the dark green tops and root end of the leek.
- Slice into 1-inch medallions and rinse thoroughly to remove dirt. Pat dry.
2. Roast the Leek:
- Preheat the oven to 400°F (200°C).
- Arrange the leek medallions on a baking sheet.
- Drizzle with 1 tbsp olive oil and season with salt and black pepper.
- Roast for 20â25 minutes until golden and caramelized. Set aside.
3. Prepare the Pastina Base:
- Heat the remaining 1 tbsp olive oil in a large pot over medium heat.
- Add the sliced garlic and sauté briefly until fragrant, about 1 minute.
- Add the cubed potatoes and chopped parsnips. SautĂ© for 3â5 minutes, stirring occasionally.
- Pour in the chicken stock, add the thyme sprigs, and bring to a gentle boil. Reduce to a simmer.
- Add the pastina and cook for 10â15 minutes, or until the pasta is tender and the vegetables are soft.
- Season with salt and black pepper to taste.
4. Incorporate the Leek:
- Once the soup is ready, remove the thyme sprigs, then take the roasted leek medallions and gently shred them into the soup, keeping the pieces chunky and in their circular shape. Stir gently to incorporate without breaking them apart completely.
5. Serve:
- Ladle the pastina into bowls and finish with a sprinkle of grated Parmesan cheese.
6. Enjoy with Bread:
- Serve with a slice of toasted, buttered crusty bread for dipping.
chefs notes
- Roasting the leeks enhances their natural sweetness and adds depth to the soup.
- For a silkier texture, mash some of the potatoes and parsnips before serving.
- Use vegetable stock and swap Parmesan for a plant-based alternative for a fully vegetarian version.
- A final drizzle of olive oil or a squeeze of lemon brightens the flavors beautifully.
