Cabbage Soup Aosta Valley Style - Antonio Carluccio Foundation
antoniocarlucciofoundation.org
Savor heart-warming Aosta Valley cabbage soup, layered with Fontina cheese and bread cubes, perfect for cold winters. Enjoy this traditional Italian recipe inspired by local cuisine.
Ingredients
- 800g (1lb 12oz) Savoy cabbage, cleaned and chopped
- 1.5 litres (2¾ pints/6 cups) chicken or vegetable stock
- 2 large thick slices of wholegrain break
- 4 tablespoons extra virgin olive oil
- 40g (1½ Alpine butter)
- 300g (10½ oz) Fontina cheese, shredded or sliced
- 60g (2¼oz) Parmesan, freshly grated
- Salt and freshly ground black pepper
- 2 garlic cloves, peeled and sliced
- 60g (2¼ oz) unsalted butter
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