Hearty Cabbage Soup (Zuppa Valpellinese)
It’s Wednesday and it’s getting cold outside. Like, really cold. This soup can and will solve all your cold-related problems! That’s a big statement, I hear you say! Well this soup is of the Italian origin and is everything you would look for on a cold, wintery evening:
Cheese. Cheese. And more cheese! Plus some cabbage and leftover bread. It’s a really economical dish as well. The original is a lot thicker, however mine is slightly thinner, but still as tasty.
It takes little time to make, and is really satisfyingly buttery, cheesy and comforting.
It originally comes from the village of Valpelline in the North of Aosta and is a typical alpine dish; the alpine workers would have needed a hearty dish to keep them going in the harsh winter months.
Here’s how to make it:
115g savoy cabbage, sliced
1 slices of leftover bread, cubed
45g of fontina cheese, cubed
200ml of chicken stock
1 tbsp of butter
1. Into a large pan full of boiling, salted water, add the sliced cabbage. Boil until tender and drain well.
2. Rinse pan and place over a low heat. Place a layer of cabbage in the bottom, followed by a layer of bread and then cheese. Continue these layers until it they are all gone.
3. Boil your stock (either use a cube or heat some fresh stock on the hob) and pour over the layered ingredients and leave to soak for a few minutes.
4. In the meantime, heat the butter over a low heat until foamy, and pour over the soup. Stir in and serve.
This warming soup is true of the Italian Alps. What are your favourite dishes that keep you warm on a wintery evening?