Fontina, pecorino and leek soup (zuppa di formaggi e porri)

AT A GLANCE

  • Serves 4 people

  • 50 gm butter, coarsely chopped
  • 2 tbsp olive oil
  • 3 leeks, thickly sliced widthways (1cm thick)
  • 4 garlic cloves, finely chopped
  • 1 litre (4 cups) chicken stock
  • 4 thick slices day-old ciabatta
  • 160 gm Fontina, sliced
  • 160 gm finely grated pecorino
  • To serve: oregano leaves
01   Preheat a grill on high heat. Heat butter and oil in a large saucepan over high heat, add leek and stir occasionally until very soft and starting to caramelise (5-10 minutes). Add garlic and cook until just fragrant (1 minute), then add chicken stock and bring to the boil.
02   Meanwhile, grill bread slices until golden, turning once (1-2 minutes each side). Top toast with cheeses and grill until golden and bubbling (2-4 minutes).
03   Ladle soup among bowls, top with a toast and oregano leaves and serve immediately.

Recipe:

LISA FEATHERBY

Photography:

VANESSA LEVIS

Styling:

LISA FEATHERBY

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