Cheese and bread soup (zuppa di formaggi)


  • Serves 8 people

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

  • 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.
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