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- Leek and Cheese Soup
- (Zuppa di Porri e Formaggi)
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- Ingredients:
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- For the Meat Stock:
1 and 3/4 lb (800 grams) beef (no fat), cut into cubes
1 lb 5 oz (600 grams) veal, cut into cubes
1 onion, coarsely chopped
2 oz (50 grams) coarsely chopped carrots
3 and 1/2 oz (100 grams) leeks, trimmed and coarsely chopped
1 celery stick, coarsely chopped
Salt
For the Soup:
3 leeks, sliced
- 3 and 1/2 oz (100 grams) Emmenthal cheese, freshly grated
- 3 and 1/2 oz (100 grams) Fontina cheese, sliced
- 1 tablespoon extra virgin olive oil
- 2 oz (50 grams) butter
Pinch of freshly grated nutmeg
4 country-style bread slices
2 fl oz (50 ml) brandy
Salt and pepper
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- Directions:
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- Prepare the Meat Stock:
Place the meat in a large saucepan, add cold water to cover and bring to a boil. Cooking and gentle simmering are essential for a great meat stock.
Skim off any residue that rises to the surface and add the carrots, leeks, onion, and celery and season with salt.
Lower the heat and simmer for about 3 and 1/2 hours to 4 hours.
Remove from the heat, strain into a bowl and leave to cool.
Then chill in the refrigerator.
When the fat has solidified on the surface carefully remove and throw away.
Prepare the Soup:
Bring the stock to a boil.
Meanwhile, heat the butter and olive oil in another pan.
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- Add the leeks and cook over a low heat, stirring occasionally, for about 5 minutes.
Sprinkle with the nutmeg, season with salt and pepper, pour in the meat stock and cook for about 10 minutes.
Preheat the oven to 180°C (350°F) Gas Mark 4.
Place the bread in each of four ovenproof soup bowls.
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- Top with the Fontina and sprinkle with the brandy and Emmenthal cheese, then ladle in the soup.
Place on a baking sheet in the oven for about 10 minutes, then leave to stand for a few minutes before serving. Serves 4.
- That's it!
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