Seupa Valpellinentze (or something like it)

[Eden]

Seupa Valpellinentze (or something like it)

Serves 8 as Sideor 6 as Main Dish.

This is a traditional soup from the Val d'aosta.

I made some variations from the origianl italian instructions, which were pretty laid back anyway, so here is my version in english, ala Eden

• 1-1/2 c beef stock, gelatinous w/red wine in it
  
• 1-1/2 c beef broth from concentrate
  
• 1 napa cabbage
  
• 8 oz fontina val d'aosta
  
• 3 oz danish fontina
  
• 8 THIN slices dark pumpernickle bread
  
• 5 slices sourdough bread
  
• 1 T butter
  
• 1/8 tsp nutmeg
  
• 1/4 tsp cinnamon
  
• salt
  
• pepper
  

Core & clean cabbage. Then steam for @ 12 minutes till the stalks are just softening.

Dice cheese

Heat stock to melt gelatin

Soak pumpernickle in stock/broth

For the sourdough, dip it in to absorb some broth & then transfer to a plate to wait till needed.

take an oven proof pot grease w/butter, then layer in the soaked pumpernickle, half the cabbage, and half the cheese, then a mix of pumpernickle & sourdough, then the rest of the cabbage & the rest of the cheese, top with sourdough, pour on rest of broth/stock, sprinkle with spices, dot with butter. Bake at 350 for about 1/2 hour.

If you need to make it ahead, chill & reheat at 350 for @ 15 minutes.

serve warm!

Keywords: Soup

( RG1553 )