50 g/2 oz butter 2 leeks, white parts only, thinly sliced 4 radicchio heads, shredded
50 g/2 oz plain flour
1 litre/1 3/4 pints Meat Stock
4 home-made bread slices, toasted 4 tablespoons freshly grated Parmesan cheese
salt and pepper


1.Melt the butter in a saucepan, add the leeks and cook over a low heat, stirring occasionally, for 5 minutes until softened.
2.Add the radicchio, stir in the flour and season with salt and pepper to taste. Pour in the stock, bring to the boil, then reduce the heat and simmer for 1 hour. Preheat the oven to 200°C/400°F/Gas Mark 6.
3.Place the slices of bread on the base of an ovenproof soup tureen or dish, sprinkle with the Parmesan and ladle in the soup. Cook in the oven for about 10 minutes.

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