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Zuppa di porri (Tuscan Leek Soup)
by
Frank Fariello
Calificación: 5.0
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%3C/p%3E%3Cp%3EDirections%3C/p%3E%3Cp%3ERinse%20the%20leeks%20if%20necessary%20(see%20below)%20and%20trim%20off%20the%20root%20end%20and%20green%20tops.%20Cut%20the%20stalks%20into%20thin%20slices.%3C/p%3E%3Cp%3ESaut%C3%A9%20the%20leek%20slices%20in%20the%20butter,%20butter%20and%20oil%20mixture%20or%20the%20oil%20over%20gentle%20heat%20until%20they%20are%20well%20reduced%20and%20quite%20tender,%20without%20browning,%20about%2015-20%20minutes.%20Season%20the%20leeks%20with%20salt%20and%20pepper%20just%20after%20you%20add%20them%20to%20the%20skillet.%3C/p%3E%3Cp%3ESprinkle%20the%20flour%20and%20mix%20it%20in%20well,%20letting%20it%20saut%C3%A9%20as%20well%20for%20a%20minute%20or%20two.%20Then%20add%20the%20broth,%20mix%20it%20well%20to%20fully%20incorporate%20the%20flour%20into%20the%20liquid,%20and%20let%20simmer,%20semi-covered,%20for%20another%2015-20%20minutes.%3C/p%3E%3Cp%3EMeanwhile,%20toast%20your%20slices%20of%20bread%20and%20place%20each%20slice%20in%20the%20bottom%20of%20a%20soup%20bowl%20for%20each%20diner.%20Sprinkle%20the%20slices%20with%20some%20grated%20cheese.%20When%20the%20soup%20is%20done%20simmering,%20ladle%20over%20a%20nice%20serving%20into%20the%20soup%20bowls.%20Sprinkle%20over%20some%20more%20cheese%20and%20top%20with%20a%20nice%20grinding%20of%20black%20pepper%20and%E2%80%94if%20you%20like%E2%80%94a%20drizzle%20of%20best%20quality%20olive%20oil.%3C/p%3E%3Cp%3EYou%20can%20serve%20this%20soup%20immediately,%20but%20it%20is%20best%20after%20a%20few%20minutes'%20rest,%20which%20allows%20the%20soup%20to%20soak%20into%20the%20bread.%3C/p%3E%3Cp%3ENOTES:%20These%20days%20leeks%20are%20often%20sold%20pre-washed,%20and%20can%20be%20used%20without%20fuss.%20But%20if%20you%20see%20that%20your%20leeks%20are%20gritty,%20make%20sure%20to%20wash%20them%20well%20before%20using.%20You%20will%20need%20to%20split%20them%20down%20the%20middle%20to%20make%20sure%20you%20remove%20all%20the%20grit.%20And,%20by%20the%20way,%20don't%20throw%20away%20the%20green%20tops%E2%80%94they%20are%20a%20great%20addition%20when%20making%20homemade%20broth,%20either%20instead%20of%20or%20in%20addition%20to%20the%20onion.%3C/p%3E%3Cp%3EThe%20choice%20of%20saut%C3%A9ing%20medium%20will%20subtly%20influence%20the%20dish.%20The%20traditional%20recipe%20calls%20for%20all%20butter,%20which%20gives%20the%20recipe%20a%20pleasant%20sweetness.%20But,%20personally,%20I%20prefer%20to%20use%20olive%20oil%20or%20a%20mixture%20of%20butter%20and%20olive%20oil,%20which%20provides%20a%20more%20'rustic'%20taste.%20Some%20recipes%20add%20potato%20to%20the%20soup,%20which%20gives%20it%20more%20body.%20You%20can%20pass%20the%20soup%20through%20a%20food%20mill%20for%20a%20smoother%20texture.%20And%20instead%20of%20the%20toasted%20bread,%20you%20can%20fry%20up%20some%20croutons%20in%20olive%20oil,%20which%20again%20makes%20the%20soup%20a%20bit%20richer.%3C/p%3E%3Cp%3EIf%20you%20want%20to%20get%20fancy,%20you%20can%20gratin%C3%A9e%20this%20soup%20in%20terracotta%20soup%20bowls%20as%20you%20would%20a%20French%20onion%20soup,%20placing%20the%20bread%20on%20top%20of%20the%20soup,%20then%20sprinkling%20over%20all%20the%20cheese%20(use%20gruyere%20for%20this%20variation),%20drizzle%20with%20some%20olive%20oil%20(or%20melted%20butter)%20and%20run%20the%20soup%20under%20the%20broiler%20or%20in%20a%20very%20hot%20oven%20for%20a%20few%20minutes,%20until%20the%20top%20is%20nicely%20browned.%3C/p%3E){kind=link}