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.
- 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
- 1Preheat oven to 200C. Rub bread slices well with cut sides of garlic cloves and set aside (discard garlic).
- 2Heat 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.
- 3Bring stock, wine and thyme to the boil in a saucepan over high heat, season to taste.
- 4Meanwhile, 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.