Radicchio Soup I

Ingredients

3 tablespoon. olive oil

1 cup onion, chopped into small pieces

1 medium potato, peeled and chopped into small pieces

Salt and freshly ground black pepper to taste

8-10 ounces radicchio, about 6 cups, sliced thin

4 cups chicken stock, beef stock, or vegetable stock (see our stock recipes)

1 1/2 cups Parmesan cheese, grated

Lemon wedges, for serving

1. Put the oil in a Dutch oven and heat over medium heat until warm.

2. Add the onion and saute until soft.

3. Add the potato and stir all the time for 2 minutes. Season with salt and pepper to taste.

4. Add radicchio and saute until it wilts. Season.

5. Add stock and 2 cups water. Simmer until potatoes are tender.

6. Using potato masher, mash or puree part of the soup. (optional)

7. Taste and correct seasonings. Put some cheese in each serving bowl and cover with soup. Serve with lemon wedges and toasted bread if desired.

Serves 4 to 6