Radicchio Soup is a typical dish from northern Italy, particularly from the Veneto region. It is a warm and creamy soup, perfect for cold winter days. The bitter taste of radicchio blends with the delicate flavor of leeks, creating a delicious balance. The rustic toasted 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 you would for a salad
In a pot, heat the butter and wilt the white part of the leeks cut into thin rings
After 5 minutes, add the radicchio, sprinkle with flour, mix well, and season with salt and pepper
Cover with broth and cook for an hour
Place slices of bread at the bottom of a rather high-sided baking dish, sprinkle with cheese, and pour the hot radicchio soup over them
Let it gratinate in the oven at 200 degrees
Pan
Bowl
Wooden Spoon
Immersion Blender
Italia, Veneto
| Energy (kcal) | 33.39 |
| Carbohydrates (g) | 2.62 |
| of which Sugars (g) | 0.66 |
| Fat (g) | 1.59 |
| of which Saturates (g) | 0.79 |
| Protein (g) | 1.84 |
| Fiber (g) | 0.91 |
| Sale (g) | 0.07 |
