Leek Soup Zuppa Di Porri Recipes

LEEK AND SWISS CHARD SOUP ITALIAN - ZUPPA DI PORRI E BIETOLE

Steps:

• In a large saucepan over low heat, cook the leeks in the butter and oil until tender and golden.
• Add the Swiss chard and stock and bring to a simmer.
• Cook until the chard wilts, about 10 minutes.
• Add the rice, salt, and pepper.
• Cover and cook over low heat about 20 minutes until the rice is cooked.
• Stir in cheese and serve.

ZUPPA DI PORRI (TUSCAN LEEK SOUP)

Steps:

• 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.