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 Leek Soup (crema di porri) | Status Approved | | Name |  Leek Soup (crema di porri) | | Category | Vegetables, Vegetarian & Special Diets, European, Italian | | Serves/Yields | 4 | | Source | Guido | | Difficulty | Easy | | Prep. Time | 15 minutes | | Cook Time | 30/40 minutes | | Introduction | | Another easy dish from Tuscany. Who says italian cuisin is complicated? Only four ingredients for this creamy soup. This soup was traditionally served for the San Lorenzo festivities on the 10th August. Historical documents in the Florentine church of San Lorenzo refer to it, also mentioning a savoury flan made with leeks called porrea. | | Ingredients | | 1 lb leeks
2 potatoes
4 cups vegetable broth (either preperared or stock cubes)
2 tbsp extra_virgin_olive_oil plus extra for garnish
Salt and white_pepper to taste
Snipped fresh chives for garnish | | Directions | | Step: 1 | Carefully wash and clean leeks to remove any sand and grit and slice the white part only.
Wash and peel the potatoes, and dice them in half inch cubes.
Heat the olive oil in a large saucepan. Add leeks and saute until soft. Add the potatoes. Season with salt and pepper to taste. Add the broth, and simmer covered for 30/40 minutes, until potatoes are very tender
When done, put the mixture in the food processor or using an immersion mixer, blend until smooth.
Serve warm, with a drizzle of extra virgin oilve oil and accompained with butter-fried croutons.
Note: Renaissance recipes for this dish suggest adding saffron and cumin for a better flavour.
Suggested wine: Chianti classico of course! |
Time submitted: Saturday, January 14. 2006 at 15:56:15 Contributed By: guido
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