LEEK AND SWISS CHARD SOUP ITALIAN - ZUPPA DI PORRI E BIETOLE
Posting this for cooler weather - simple, elegant & uses veggies we grow - can't beat that! Received via email from gourmet-recipes-from-around-the-world. Thanks Joe!
Provided by Busters friend
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan over low heat, cook the leeks in the butter and oil until tender and golden.
- Add the Swiss chard and stock and bring to a simmer.
- Cook until the chard wilts, about 10 minutes.
- Add the rice, salt, and pepper.
- Cover and cook over low heat about 20 minutes until the rice is cooked.
- Stir in cheese and serve.
Nutrition Facts : Calories 235.2, Fat 11.3, SaturatedFat 5.3, Cholesterol 20.8, Sodium 227.3, Carbohydrate 28.5, Fiber 2.4, Sugar 2.4, Protein 5.8
LEEK SOUP (ZUPPA DI PORRI)
Steps:
- Clean leeks very well, rinse under cold water making sure to remove all grit. Slice leeks into small rounds. Add butter and olive oil to pot, melt over medium heat and add leeks. Let soften, add flour, mix well then add broth. Let cook app. 40 min. Adjust salt as needed. Toast bread, shred gruyere cheese, and grate Parmigiano. Ladle hot soup in bowl, put a scoop of Gruyere on soup, place bread on top and sprinkle with Parmigiano and fresh ground black pepper.
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