Name: Bread and cabbage soup with Fontina and thyme
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6
Ingredients: 400 gm day-old crusty white sourdough bread, thickly sliced; 2 garlic cloves, halved; 30 gm butter, coarsely chopped; 1 tbsp grapeseed oil; 1 onion, thinly sliced; 600 gm cabbage (about ½), coarsely chopped; 1.5 litres (6 cups) chicken or vegetable stock; 200 ml dry white wine; 1 tsp thyme; 300 gm Fontina, coarsely grated; 100 gm parmesan, finely grated

Bread and cabbage soup with Fontina and thyme

Recipe for Italian-style bread and cabbage soup with Fontina and thyme.

Serves 6

Prep

20M

Cook

Total

1H 20M

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This soup is a fairly classic Italian-style bread soup with cheese melted through the layers of sourdough. You could use any semi-firm cheese you like – cheddar or Gruyère would work well – while rye bread or miche instead of white sourdough would be lovely, too.

Ingredients

400 gm day-old crusty white sourdough bread, thickly sliced

2 garlic cloves, halved

30 gm butter, coarsely chopped

1 tbsp grapeseed oil

1 onion, thinly sliced

600 gm cabbage (about ½), coarsely chopped

1.5 litres (6 cups) chicken or vegetable stock

200 ml dry white wine

1 tsp thyme

300 gm Fontina, coarsely grated

100 gm parmesan, finely grated

Method

Main

1.Preheat oven to 200C. Rub bread slices well with cut sides of garlic cloves and set aside (discard garlic).

2.Heat butter and oil in a large casserole over medium-high heat, add onion and sauté until tender (5-10 minutes). Add cabbage and cook, stirring occasionally, until wilted and starting to caramelise (8-12 minutes). Transfer to a bowl.

3.Bring stock, wine and thyme to the boil in a saucepan over high heat, season to taste.

4.Meanwhile, layer bread, cheeses and cabbage mixture in the casserole, finishing with a scattering of cheeses. Pour hot stock over and bake uncovered, pushing bread down into stock occasionally, until cheese melts and bread is golden on top (30-40 minutes). Serve hot.

Recipe / styling by Lisa Featherby

Styling by Lynsey Fryers-Hedrick

Ingredients

Method

Main

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