Valdostana cabbage and fontina soup

Ingredients

For 1 serving

• Savoy cabbage200 g
• Rye bread2
• Fontina40 g
• Beef broth350 ml
• Butter5 g
• Cinnamonto taste
• Saltto taste

Contains: gluten, lactose, celery,

In season: October – March

Method

1. Heat a conventional oven to 200 °C and bring the beef stock to the boil.
2. Separate the savoy cabbage leaves, wash them and trim the thickest part of the central rib. Blanch them in the stock for 5 minutes, until soft; lift them out with a slotted spoon, keeping the hot stock.
3. Meanwhile toast the slices of rye bread in a dry frying pan or toaster until crisp, and thinly slice the fontina.
4. In a small baking dish layer the bread, cabbage and fontina, finishing with fontina; dot the butter over the top.
5. Pour the hot stock in around the edge until it almost covers the layers, add salt if needed and a pinch of cinnamon.
6. Bake at 200 °C for 20 minutes, until the top is golden and bubbling and the bread has absorbed most of the stock. Rest for 5 minutes before serving.