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

You'll need

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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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