Soup served with sage oil.
This delicious thick bread soup is made with savoy cabbage – the queen of the cabbage family and the main winter vegetable. In that baked soup layers are shifted, as in climbing, with fried grilled bread and boiled cabbage, and as he getting ready, it rises a bit, like bread pudding with butter. Cheese Fontina can be found in good supermarkets or cheese shops, but You can replace it with mature Cheddar or Gruyere cheese.
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Time: 1 hour. 10 min. Difficulty: medium Servings: 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 Savoy cabbage, rinse and chop coarsely
- 2 large handfuls of kale kale, rinse and coarsely slice
- 3 l chicken broth
- About 16 slices of leaven bread
- 1 garlic clove, unpeeled, cut into two
- 12 to 14 slices of pancetta or bacon
- 1 can (120 gr.) Anchovy fillet, in oil
- 3 sprigs of fresh rosemary, pick the leaves
- 200 gr. fountain cheese grated
- 150 gr. fresh grated parmesan, plus a little for decoration
- Some butter
- A small bunch of fresh sage, sort through the leaves
Recipes with similar ingredients: Savoy cabbage, pancetta, cheese parmesan, fontina cheese, rosemary, anchovies
Recipe preparation:
- Preheat the oven to 180 ° C. Bring the broth to boil in a large saucepan and add cabbage and kale. Cook in for several minutes until the vegetables soften. Lay out the cabbage into a large bowl, leaving the broth in a saucepan.
- Leave 5 slices of bread, fry the rest in a pan or in the toaster, then rub them on one side with halves of garlic and set aside toast for baking.
- Then heat the pan, add olive oil with pancetta and anchovies. When the pancetta turns golden brown, add rosemary and cooked cabbage and mix. Place the mixture and all the juices back into a large bowl.
- Place 4 toasted slices in a baking dish in 1 layer. Put 1/3 of the cabbage leaves, sprinkle 1/4 of the fountain and Parmesan and pour olive oil. Repeat twice. Pour out all the juices remaining in a bowl, and finish with a layer of toasted bread on top. Press down with your hands.
- Gently pour the broth until it just reaches top layer. Squeeze again and sprinkle with cheese. Add a pinch salt and pepper and some good quality olive oil. Bake in a preheated oven for about 30 minutes. or before crispy and golden crust on top.
- When the soup is ready, divide it between the bowls. Melt oil in a pan and quickly fry sage leaves until they are become crispy, and the butter is slightly golden. Pour the soup a little amount of flavored oil and lay out the sage leaves and sprinkle with extra parmesan.
