Zuppa di porri (Tuscan Leek Soup)
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Zuppa di porri (Tuscan Leek Soup)
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 5 leek
- 100 g butter 4 tablespoons, or a combination of equal parts butter and olive oil, or just olive oil
- 20 g flour 2 tablespoons
- salt to taste
- black pepper to taste
- 1 liter broth 4 cups
- 4-6 lices bread good-quality crusty
- Parmesan Cheese grated, or gruyère cheese
Instructions
- Rinse the leeks if necessary (see below) and trim off the root end and green tops. Cut the stalks into thin slices.
- Sauté the leek slices in the butter, butter and oil mixture or the oil over gentle heat until they are well reduced and quite tender, without browning, about 15-20 minutes. Season the leeks with salt and pepper just after you add them to the skillet.
- Sprinkle the flour and mix it in well, letting it sauté as well for a minute or two. Then add the broth, mix it well to fully incorporate the flour into the liquid, and let simmer, semi-covered, for another 15-20 minutes.
- Meanwhile, toast your slices of bread and place each slice in the bottom of a soup bowl for each diner. Sprinkle the slices with some grated cheese. When the soup is done simmering, ladle over a nice serving into the soup bowls. Sprinkle over some more cheese and top with a nice grinding of black pepper and—if you like—a drizzle of best quality olive oil.
- You can serve this soup immediately, but it is best after a few minutes' rest, which allows the soup to soak into the bread.
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