Soups
Seupa alla Valpellinentze (cabbage soup gratinée)
Preparation
15 min
Cooking time
55 min
Portions
4-6
You can also serve this soup in a large oven-safe baking dish. In this case, bake in the oven for about 40 to 45 minutes instead of the 20 minutes noted below.
Ingredients
Preparation
- In a large pot, heat the butter and 2 tbsp of the olive oil over medium heat. Sauté the onion for a few minutes, then add the cabbage and continue cooking for about 5 minutes. Season lightly with salt and pepper.
- Add the broth to the pot. Bring to a gentle boil, then reduce the heat and simmer for 20 to 25 minutes, until the cabbage is tender. Drain the cabbage and set aside, reserving the hot broth.
- In a large frying pan, heat the remaining 2 tbsp olive oil over medium-high heat. Add the bread and toast, stirring frequently, until golden and crisp on all sides, about 5 to 7 minutes. Add a little more oil if the bread is very dry. Transfer to a plate and set aside.
- Preheat the oven to 350 °F.
- Layer the ingredients in individual oven-safe bowls (like onion soup bowls): start with a layer of croutons, followed by cabbage, then cheese. Repeat the layers, finishing with cheese on top.
- Gently ladle the reserved hot broth over the layers, just enough to soak the bread without fully submerging the top. Press down lightly with the back of a spoon so the liquid distributes evenly.
- Season with the black pepper and freshly grated nutmeg.
- Bake uncovered for about 20 minutes, until bubbling and golden brown on top. The soup should be rich and thick, almost like a savoury bread pudding.
- Remove from the oven and let rest for about 10 minutes before serving. Buon appetito!
