Radicchio and Smoked Cheese Soup
I swear it is soup but the bread was soaking up the broth while I was taking the picture.
This is from a recipe in John Ash’s book From Earth to Table book, one of my favorites. I used smoked gouda because they didn’t have any smoked goat cheese and sourdough bread because that is what I had. I should have cooked the garlic a little longer and definitely don’t add the radicchio until you are ready to eat it because it gets bitter fast if you leave it in the broth too long.