Seupa à la Vapelenentse Recipe - Great Italian Chefs

Name: Seupa à la Vapelenentse Recipe - Great Italian Chefs
Total time: 45 min
Ingredients: 500ml of beef stock, ideally homemade or very high quality; 3 savoy cabbage leaves, sliced into 2cm strips; 4 slices of dark rye bread, or wholemeal bread (stale is fine), torn into large chunks; 150g of fontina cheese, sliced or grated; 1 pinch of ground cinnamon

www.greatitalianchefs.com

This rustic, hearty soup from the Valle d'Aosta (Aosta Valley) is a humble dish that sees layers of cabbage, bread and local Fontina cheese simmered in beef stock – ideal for combatting cold winter...

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatitalianchefs.com.

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Ingredients

500ml of beef stock, ideally homemade or very high quality
3 savoy cabbage leaves, sliced into 2cm strips
4 slices of dark rye bread, or wholemeal bread (stale is fine), torn into large chunks
150g of fontina cheese, sliced or grated
1 pinch of ground cinnamon