Radicchio Soup is a typical dish from northern Italy, particularly from the Veneto region. It is a hot and creamy soup, perfect for cold winter days. The slightly bitter taste of radicchio blends with the delicate flavor of leeks, creating a delicious balance. The toasted homemade bread and grated cheese add a crunchy texture and an extra touch of flavor. This soup can be easily stored in the refrigerator for a few days.
Clean the radicchio and cut it as for a salad
In a pot, heat the butter and sauté the white part of the leeks cut into thin rings
After 5 minutes, add the radicchio, sprinkle with flour, mix well, and adjust with salt and pepper
Cover with broth and cook for an hour
Place the slices of bread on the bottom of a fairly deep baking dish, sprinkle with cheese, and pour the hot radicchio soup on top
Leave to gratin in the oven at 200 degrees
Pan
Bowl
Wooden Spoon
Immersion Blender
Italia, Veneto
| Energy (kcal) | 66.77 |
| Carbohydrates (g) | 6.27 |
| of which Sugars (g) | 1.46 |
| Fat (g) | 3.38 |
| of which Saturates (g) | 1.82 |
| Protein (g) | 2.48 |
| Fiber (g) | 1.47 |
| Sale (g) | 0.04 |
