Valdostana soup

Ingredients for 4 servings:

• 1 head of savoy cabbage, ready to cook, quartered, cut into small strips
• salt water
• 300 g white bread from the previous day, sliced
• 125 g butter for butter flakes
• ¾ liter meat broth or vegetable broth, strong
• 300 g cheese (Fontina or Gouda), sliced
• salt and pepper
• Butter for the mold

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

baked savoy cabbage soup, Italian

Cook the savoy cabbage in salted water for about 10 minutes, then rinse and drain well. Preheat the oven to 250°C. Grease a baking dish with butter. Layer the dish in the following order: First, a layer of bread slices, drizzle with 5 tablespoons of broth. Then add a layer of savoy cabbage, season with salt and pepper. Spread 3 tablespoons of butter on top, cover with cheese slices, and so on. Finish with a layer of bread with broth. Bake in the oven for about 30 minutes, checking frequently. The bread slices should not get too brown.