Name: Fontina, pecorino and leek soup (zuppa di formaggi e porri)
Yield: 4
Ingredients: 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

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

Australian Gourmet Traveller fast Italian recipe for fontina, pecorino and leek soup (zuppa di formaggi e porri).

Serves 4

Ingredients

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

Method

Main

1.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.

2.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).

3.Ladle soup among bowls, top with a toast and oregano leaves and serve immediately.

Styling by Lisa Featherby