Cheesy bread soup with Savoy cabbage from Ottolenghi Comfort (page 61) by Yotam Ottolenghi and Helen Goh and Tara Wigley and Verena Lochmuller

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Notes about this recipe

  • Eat Your Books

    Can substitute rye bread for sourdough, Gruyère or Comté cheese for Fontina, and beef stock for chicken stock.

  • anya_sf on February 19, 2025

    Good way to use leftover rye bread, which complemented the other flavors. I made 1/2 recipe and my 1/2 (relatively small) Savoy cabbage still weighed 250 g; I used it all and am glad I did, as this "soup" is mostly bread and cheese. I used a Dutch oven as it was tall enough for 3 layers.

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