INGREDIENTS

DIFFICULTY: MEDIUM          PREP. TIME: 30 MIN          COOKING TIME: 30 MIN          SERVINGS: 4          COST: MEDIUM

1 LB. RADICCHIO, BEST THE TARDIVO

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2 SHALLOTS, FINELY CHOPPED

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5 TBLSPOONS EXTRA VIRGIN OLIVE OIL

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1/4 CUP UNSALTED BUTTER

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4 TBLSPOONS ALL PURPOSE FLOUR

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3 CUPS VEGETABLE OR CHIKEN BROTH

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1/4 CUP RED WINE (OPTIONAL)

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1/2 CUP WHIPPING CREAM

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SALT

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RECIPE

PLACE THE OLIVE OIL AND SHALLOTS IN A FRY PAN OVER MEDIUM HEAT

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WHEN THE SHALLOTS ARE GOLDEN, ADD THE RADICCHIO AND SALT. COOK UNTIL TENDER AND SET A SIDE

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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

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ADD THE BROTH, A LITTLE AT A TIME, STIRRING CONSTANTLY

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ADD THE RED WINE

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ADD THE RADICCHIO

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BLEND THE RADICCHIO SOUP USING A HAND BLENDER

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ADD THE CREAM AND TASTE FOR SALT. ADD SALT IF NECESSARY

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SERVE THE SOUP HOT WITH A DRIZZLE OF EXTRA VIRGIN OLIVE OIL AND FRESHLY GRATED PARMIGIANO REGGIANO CHEESE. BUON APPETITO!!

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