Radicchio soup

Radicchio soup

Zuppa di radicchio

Preparation: 
Wy not try the rose radicchio of Chioggia at your own table?
The writer Giuseppe Maffioli in his book 'Venetian Cooking', (1995, Muzzio editore) suggests the following recipe

Prepare a good poultry and beef broth; cool, scoop off all the fat, and then set it to simmer for a quarter of an hour with plenty of Chioggia red chicory leaves cut into strips.
Serve boiling-hot with oil-fried croutons with a drop of olive oil and a pinch of pepper.
In the south they add some lemon juice; in the north a sprinkling of Parmigiano instead, or another seasoned cheese.
It is an energizing and depurative soup but we must point out that it is best to only use the outer leaves of the 'rose of Chioggia'.