whipupitalian
recipes
NEWS
Appetizers
First courses
Main courses
Side dishes
Desserts
Pizza recipes
Christmas recipes
Easter Recipes
Carnival recipes
About
Blog
VIDEO RECIPES
INGREDIENTS
DIFFICULTY: MEDIUM PREP. TIME: 30 MIN COOKING TIME: 30 MIN SERVINGS: 4 COST: MEDIUM
1 LB. RADICCHIO, BEST THE TARDIVO
2 SHALLOTS, FINELY CHOPPED
5 TBLSPOONS EXTRA VIRGIN OLIVE OIL
1/4 CUP UNSALTED BUTTER
4 TBLSPOONS ALL PURPOSE FLOUR
3 CUPS VEGETABLE OR CHIKEN BROTH
1/4 CUP RED WINE (OPTIONAL)
1/2 CUP WHIPPING CREAM
SALT
RECIPE
PLACE THE OLIVE OIL AND SHALLOTS IN A FRY PAN OVER MEDIUM HEAT
WHEN THE SHALLOTS ARE GOLDEN, ADD THE RADICCHIO AND SALT. COOK UNTIL TENDER AND SET A SIDE
IN A SAUCE PAN, OVER MEDIUM TO LOW HEAT, MELT THE BUTTER. WHEN THE BUTTER IS MELTED, ADD THE FLOUR, A LITTLE AT A TIME, STIRRING CONSTANTLY
ADD THE BROTH, A LITTLE AT A TIME, STIRRING CONSTANTLY
ADD THE RED WINE
ADD THE RADICCHIO
BLEND THE RADICCHIO SOUP USING A HAND BLENDER
ADD THE CREAM AND TASTE FOR SALT. ADD SALT IF NECESSARY
SERVE THE SOUP HOT WITH A DRIZZLE OF EXTRA VIRGIN OLIVE OIL AND FRESHLY GRATED PARMIGIANO REGGIANO CHEESE. BUON APPETITO!!
recipes
NEWS
Appetizers
First courses
Main courses
Side dishes
Desserts
Pizza recipes
Christmas recipes
Easter Recipes
Carnival recipes
About
Blog
VIDEO RECIPES