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.
Clean the radicchio and cut it as 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 the broth and cook for one hour
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
Let gratinate 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 |
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