Seupa à la Vapelenentse
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 nights.
Time
45 minutes
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
Instructions
Step 1
Pour the beef stock into a pan and heat until simmering. Add the sliced cabbage and cook for 5 minutes, then drain (reserving the stock)
Step 2
Preheat the oven to 180°C/gas mark 4
Step 3
Arrange a layer of the bread in the base of an ovenproof dish, followed by a layer of cheese and then a layer of cabbage. Repeat these layers until everything is used up, but make sure the final layer is cheese to get a bubbling molten crust. Finish with a pinch of cinnamon
Step 4
Pour the warm stock into the dish and transfer to the oven. Bake for 30 minutes
Step 5
Check the dish and add a little more stock if it's dry. The soup is ready when the cheese has formed a golden and bubbling crust
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