Radicchio and potato soup
- 4 tbsp extra virgin olive oil
- 1 onion, peeled and diced
- 750g radicchio heads, tough outer leaves discarded and finely sliced
- 2 litres vegetable broth (or chicken broth if preferred)
- 500g potatoes, peeled and cut into large dice
- Salt and pepper
- 2 cups of croutons
This is a traditional soup from Treviso, in northern Italy.
Method
Heat oil in a soup pot and lightly
fry onion for a minute. Add radicchio and keep stirring until it wilts. Add broth and potatoes, and simmer on very low heat for 90 minutes. Once cooked, mash potatoes with a fork and season the soup. Serve hot with croutons and another drizzle of extra virgin olive oil.
Serves 4-6
