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Recipe by
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 slightly bitter taste of radicchio blends with the delicate flavor of leeks, creating a delightful balance. The toasted rustic bread and grated cheese add a crunchy texture and an extra touch of flavor. This soup can easily be stored in the refrigerator for a few days.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 6: Clean the radicchio and cut it as for a salad
Step 2 of 6: In a pot, heat the butter and wilt the white part of the leeks, cut into thin rings
Step 3 of 6: After 5 minutes, add the radicchio, sprinkle with flour, mix well, and season with salt and pepper
Step 4 of 6: Cover with the broth and cook for one hour
Step 5 of 6: Arrange the slices of bread on the bottom of a baking dish with fairly high sides, sprinkle them with the cheese, then pour the hot radicchio soup over them
Step 6 of 6: Let gratinate in the oven at 200 degrees
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In summary: Not suitable for vegans · Contains lactose · Contains nickel · Allergens detected: Gluten and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving448 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,217 kJ291 kcal | 272 kJ65 kcal |
| Fat | 14.28 g | 3.19 g |
| of which saturated fatty acids | 7.7 g | 1.72 g |
| Carbohydrates | 27.79 g | 6.21 g |
| of which sugars | 7.47 g | 1.67 g |
| Fibre | 6.94 g | 1.55 g |
| Protein | 10.96 g | 2.45 g |
| Salt | 0.18 g | 0.04 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
