TUSCAN COOKING

Typical Recipes, First courses:

Leek soup

PREPARATION:

Slice the white part of 2 pounds of leeks and place in a pot with some olive oil. Be careful to sautè them very slowly until barely golden; they must never brown or fry. If necessary add a little water from time to time. When they are tender, add 2 tbs. Flour and mix with a wooden spoon until smooth. Add ½ quart of hot stock and boil until the leeks have practically dissolved. Put slices of toasted bread on the handful of pine-seeds over them and pour in the leek broth. Sprinkle with grated parmesan cheese and bake for about 10 minutes until the topping has turned brown. 1h 20 min.