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Tuscany Cooking Classes


Crema di Porri
Leek Soup



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


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 Historical documents in the Florentine church of San Lorenzo refer to it, also mentioning a savoury flan made with leeks called porrea.


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