Baked spring cabbage and savory soup
Australian Gourmet Traveller recipe for baked spring cabbage and savory soup by Mike McEnearney from Kitchen by Mike in NSW.
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Cooking tools:
- Saucepan
- Stove
- Oven
- Chef's knife
- Cutting board
- Baking dish
- Spoon
Ingredients
- 30 gm duck fat (see note)
- 1 onion, thinly sliced
- 1 Savoy cabbage, leaves separated, ribs removed, thinly sliced
- 12-14 thick slices sourdough bread
- 1 tbsp thyme
- 1 tbsp finely chopped summer savory
- 300 gm coarsely grated Gruyère
- 1.8 litres hot chicken stock
- Pinch of cayenne pepper
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