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Food Festivals of Italy
by James Fraioli and Leonardo Curti

Zuppa Di Porri E Patate Con Balsamico
(Potato and Leek Soup with Aged Balsamic Vinegar)
Serves 4-6


    ~ 1 onion
    ~ 1 carrot
    ~ 1 stalk celery
    ~ 1 clove garlic
    ~ 1 sprig rosemary
    ~ 1 small handful sage leaves
    ~ 3½ ounces bacon, finely chopped
    ~ Salt and pepper, to taste
    ~ Olive oil, as needed
    ~ 3½ tablespoons butter
    ~ 1 cup dry white wine
    ~ 2 pounds fresh leeks, sliced in thin strips
    ~ 1½ pounds potatoes, peeled & cut into small cubes
    ~ 1 bay leaf
    ~ 4 cups chicken stock
    ~ 2 teaspoons traditional balsamic vinegar (preferably aged 25 to 30 years), as needed


Finely chop the first six ingredients. Cook bacon until crispy. Crumble and set aside.

In a saute pan over medium heat, add the salt, pepper, olive oil, and butter and slowly saute the chopped vegetables.

Add the wine, leeks, potatoes, and bay leaf. Add the chicken stock and cover. Lower the heat and let simmer until the vegetables are cooked; remove from heat. Puree in a blender until creamy. Add more stock if soup appears dry.

Transfer soup to individual bowls and top with the crispy bacon and a drizzle of balsamic vinegar.


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