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Crema di Porri Leek Soup tuscan first course (primi piatti) tuscan food recipes italian culinary in tuscany cooking in Tuscany Reflections on Tuscan Cooking.

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Pasta Fresca Fresh Pasta
Crespelle Crêpes
Carabaccia Sweet Onion Soup
Zuppa di Cipolle Onion Soup
Ravioli Nudi Naked Ravioli
Tagliolini alla frantoiana Tagliolini with oil and herbs
Crema di porri Leek soup
Pappa al pomodoro Bread and tomato soup
Pasta e Fagioli Pasta with Beans
Strisce e Ceci Noodles and Chick Peas
Ribollita Vegetable and Bread Soup
Fette col Cavolo Nero Cabbage Crostini
Brodo Meat Broth
Stracciatella Egg Soup
Penne Strascicate Scrambled Pasta
Pappardelle sulla Lepre Pappardelle with Hare Sauce
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Valigette Beef Rolls

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Crema di porri (Leek soup)

Preparation time: 20 minutes.
Cooking time: 30 minutes
One kg leeks
2tbsp flour
200g stock
2 glasses of milk
Parsley
Parmesan
Salt.

Finely chop the leeks into rings and fry gently in a flameproof earthenware dish. Add the flour and salt, and pour in the stock, stirring all the time. Cook for about twenty minutes, remove from the heat and add the milk. To make the mixture creamy in consistency, you could put it into a blender for a minute or two. Return to the heat for five minutes, add the chopped parsley and grated Parmesan and serve immidiately.

Renaissance recipes for this dish suggest adding saffron and cumin to flavour. You could also garnish with a handful of butter-fried croutons.

The flour can be replaced by 300g of potatoes, peeled and finely chopped.

This soup was traditionally served for the San Lorenzo festivities on the 10th August. Historical documents in the Florentine church of San Lorenzo refer to it, also mentioning a savoury flan made with leeks called porrea.

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