Leek soup

Ingredients for 4 people

6 leeks

1 l stock

50 gr butter

flour

parmesan cheese

salt and pepper

Cut leeks in thin slices (just the light part) and let them brown with butter, then add two spoons of flour and few spoons of stock, cook for a few minutes then add the rest of the stock and let it boil for 40 minutes. Serve the soup with parmigiano cheese and grilled bread.

In modern recipes we have many kinds of vegetable soups but this really comes from the Tuscan tradition. In Florence during the Renaissance period, in fact they used to serve the “Porrea” (means something made with leeks) in special celebrations , but it is not clear if it was this one or a leek tart. What we know that from here comes the word “purea” (smooth soup) and also the French version “purè”