I'd been holding on to this recipe for a while and hoped it would create a brilliantly purple soup. Unfortunately, I failed to realize that naturally, the radicchio would brown while cooking. Luckily, the soup had a wonderfully comforting, robust flavor and delicious, lush taste. The radicchio is mild and the final product is very similar to French Onion soup with radicchio in place of the onions. To see how it's made, read more.
3 tbsp. olive oil Serves 4-6.
1 small yellow onion, diced
1 medium potato, peeled and finely diced
salt and black pepper to taste
8-10 ounces radicchio, about 6 cups, sliced thin
4 cups chicken stock, beef stock, or vegetable stock
1 1/2 cups grated Parmesan cheese
4-6 slices sourdough bread, toasted
lemon wedges, for serving
3 tbsp. olive oil