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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

Method

  • 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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