Recipe: Winter Soup
If you’re snowed in due to crazy weather, try to make the best of it with good food. I like to make this Zuppa Valdostana, or winter soup of the Italian Alps. It’s a nice soup to serve on a cold winter day or night. Enjoy!
2 lb head of savoy cabbage
8 c homemade beef broth with vegetables and meat
6 sli slices firm coarse country Italian bread
8 oz imported artisan Italian Fontina cheese, grated
4 T butter
Clean, core and shred cabbage. Blanch in boiling water for 60 seconds, drain well.
Strain broth, reserving meat and vegetables.
Place cabbage and broth in a large pot over medium heat and simmer for 1 hour.
Preheat oven to 350.
Melt butter in a large saute pan and fry the bread slices until golden brown. Arrange slices of bread in one layer in a large baking pan or in individual soup crocks, reserving some for the top of the soup.
Cover with 3/4 of the cheese, season well with salt and pepper.
Combine broth-cabbage mixture with the vegetables-meat mixture, seasoning well.
Pour soup and cabbage over the bread and cheese. Top with remaining toast and cheese.
Bake in oven for 30 minutes and serve.