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Antonio Carluccio’s zuppa di cavolo Valpellinese

Name: Antonio Carluccio’s zuppa di cavolo Valpellinese
Yield: Serves 4-6
Ingredients: 675g (1 large) savoy cabbage, sliced; 1 litre chicken stock (see tip); 200g stale bread, cut into cubes; 275g fontina cheese, cut into small cubes (see tip); 50g unsalted butter

Published: 3 Dec 14
Updated: 18 Mar 24

Try Antonio Carluccio’s traditional Alpine recipe for cabbage soup with melting fontina cheese – simply made with cabbage, stock, stale bread, cheese and butter.

Easy
November 2014

Test kitchen approved

Serves 4-6
Hands-on time 35 min

Try Antonio Carluccio’s traditional Alpine recipe for cabbage soup with melting fontina cheese – simply made with cabbage, stock, stale bread, cheese and butter.

Vegetarian recipes

Nutrition: per serving

Calories: 350kcals
Fat: 22g (13.1g saturated)
Protein: 18.7g
Carbohydrates: 19.8g (4.9g sugars)
Fibre: 5.3g
Salt: 1.1g

For 6 servings

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Ingredients

675g (1 large) savoy cabbage, sliced
1 litre chicken stock (see tip)
200g stale bread, cut into cubes
275g fontina cheese, cut into small cubes (see tip)
50g unsalted butter

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Method

Bring a medium saucepan of lightly salted water to the boil, then add the cabbage and cook for 3-4 minutes until tender. Drain.
Bring the stock to the boil in a large saucepan. Meanwhile, set another large saucepan over a gentle heat. Put a layer of cabbage in the bottom, then top with a layer of bread, then a layer of cheese.Continue layering up the ingredients in this way until you run out, then gently press down on them with a ladle. Pour over the hot stock, then leave to soak for a few minutes.
Melt the butter in a small pan and, when foaming, pour it over the soup. Stir, taste and season with salt and pepper, then serve hot, reheating if necessary.

Recipe from November 2014 Issue

Nutrition

For 6 servings

Nutrition: per serving

Calories: 350kcals
Fat: 22g (13.1g saturated)
Protein: 18.7g
Carbohydrates: 19.8g (4.9g sugars)
Fibre: 5.3g
Salt: 1.1g

delicious. tips

This simple dish calls for the best quality ingredients you can find. Look for fontina cheese in Italian delis and at natoora.co.uk. If you can’t get hold of it, use another firm melting cheese such as gruyère.

Homemade chicken stock is best but we also rate Truefoods Golden Chicken Stock from Waitrose.