Bread and cabbage soup with Fontina and thyme

AT A GLANCE

  • Serves 6 people

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
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.
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