Snacks and sides

Cheese and bread soup (zuppa di formaggi)

This simple Italian soup takes the most humble of ingredients and combines them into a rich dish perfect for the winter months.
Veal stock (brodo di vitello)William Meppem

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



1.Preheat oven to 180C. Rub bread slices with cut sides of one garlic clove (discard garlic) and set aside.
2.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.
3.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.

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