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

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

Serves 4



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


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.


RECIPE Lisa Featherby PHOTOGRAPHY Vanessa Levis STYLING Lisa Featherby


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