Italian savory soup

with Fontina

For 4 servings

1 medium-sized savoy cabbage

salt

250 g white bread from the day before

100 g butter

approx. 800 ml vegetable stock

250 g sliced ​​fontina

White pepper

Preparation time: approx. 20 minutes
plus cooking time: approx. 35 minutes

Per serving approx. 690 kcal / 2889 kJ 30 g E, 41 g F, 39 g KH

1  Clean the savoy cabbage, remove the outer, dark green leaves. Halve and quarter the savoy cabbage and cut out the stalk. Cut the leaves into fine strips. Wash and pre-boil in sufficient boiling salted water for about 10 minutes. Drain, quench and drain.

2  Preheat the oven to 220 ° C. Cut the white bread into slices and grease a large baking dish with a little butter. Line the bottom with a layer of bread slices and drizzle 3 tablespoons of vegetable stock over them. Then pour in a layer of cabbage, put 2 tablespoons of butter in flakes on top and cover everything with fontina. Continue in this way until all the ingredients have been used. Finish with a layer of bread slices.

3  Pour the rest of the broth over it and place the rest of the butter in flakes on top.

4  Cook the soup in the oven for about 25 minutes, until the bread slices are golden yellow. Season to taste with salt and pepper.