Bread and cabbage soup with Fontina and thyme


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.

You'll need

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 stock 200 ml dry white wine 1 tsp thyme 300 gm Fontina, coarsely grated 100 gm parmesan, finely grated

Method

  • 01
  • Preheat oven to 200C. Rub bread slices well with cut sides of garlic cloves and set aside (discard garlic).
  • 02
  • 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.
  • 03
  • Bring stock, wine and thyme to the boil in a saucepan over high heat, season to taste.
  • 04
  • 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.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jul 2015

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