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Cheese and bread soup (zuppa di formaggi)

You'll need to begin this recipe a day ahead.

You'll need

400 gm crusty white bread, thickly sliced, left at room temperature overnight to dry 2 garlic cloves, halved 1.5 litres (6 cups) veal stock 250 ml dry white wine 1 tsp thyme 150 gm Fontina, coarsely grated 150 gm Münster or Emmenthal, coarsely grated 100 gm parmesan, finely grated


  • 01
  • Preheat oven to 180C. Rub bread slices with cut sides of one garlic clove (discard garlic) and set aside.
  • 02
  • Bring stock, wine and thyme to the boil in a saucepan over high heat, season generously with finely ground black pepper, add sea salt to taste.
  • 03
  • Rub the inside of a 3½-litre casserole with remaining garlic (discard garlic), layer with bread and cheese, finishing with a scatter of cheese, then pour over stock mixture and bake, pushing bread down occasionally, until cheese is melted and bread is golden on top (30-40 minutes). Serve hot.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

May 2011

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