- 1 kg Radicchio Rosso di Treviso
- 200 g leek
- 1.5 litre of meat stock
- 100 g onion
- 100 g butter
- 10 slices of pancarré
- 100 g flour
- extra virgin olive oil
- salt and pepper
Clean the leek and onion, chop them finely and fry them on a low heat with a little oil.
Wash the radicchio, chop it and add it to the fry and half of the stock
Melt the butter in a saucepan, incorporate the flour and stir carefully with a whisk.
Pour in the remaining stock and bring it to the boil and add to this mixture.
With a blender, reduce everything to a fine pulp.
Return the soup to the heat and season with salt and pepper.
Serve the cream of radicchio with the pancarré croutons on the side, previously toasted in the oven with a brush of butter at 180° for 7 minutes.