Jamie Oliver's Italian Bread Soup with Kale and Sage Butter
Votes: 1
This delicious, thick bread soup is made with Savoy cabbage, the queen of the cabbage family and a staple winter vegetable. This baked soup is layered like lasagna, with grilled bread and boiled cabbage, and rises slightly as it cooks, like a buttered bread pudding. Fontina cheese can be found in good supermarkets or cheese shops, but you can substitute it with mature Cheddar or Gruyère.
Time: 1 hour 10 min.
Complexity: average
Servings: 8
Complexity: average
Servings: 8
The soup is served with sage butter.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 Savoy cabbage, washed and coarsely chopped
- 2 large handfuls kale, washed and coarsely chopped
- 3 liters of chicken broth
- About 16 slices sourdough bread
- 1 clove garlic, unpeeled, cut into two pieces
- 12-14 slices pancetta or bacon
- 1 can (120 g) anchovy fillets, in oil
- 3 sprigs fresh rosemary, leaves picked
- 200 gr. fontina cheese, grated
- 150g freshly grated Parmesan, plus extra for garnish
- A little butter
- A small bunch of fresh sage, sort through the leaves
We recommend
Recipes with similar ingredients: Savoy cabbage, pancetta, Parmesan cheese, Fontina cheese, rosemary, Anchovies
Cooking the dish according to the recipe:
- Preheat oven to 180°C.
Bring the broth to a boil in a large saucepan and add the cabbage and kale. Cook for a few minutes, until the vegetables are softened. Remove the cabbage to a large bowl, reserving the broth in the saucepan. - Set aside 5 slices of bread, toast the rest in a frying pan or toaster, then rub them on one side with the garlic halves and set the toasts aside for baking.
- Then heat the pan and add the olive oil with the pancetta and anchovies. When the pancetta is golden brown, add the rosemary and cooked cabbage and stir. Return the mixture and any juices to the large bowl.
- Place 4 toasted slices in a baking dish in a single layer. Top with 1/3 of the kale leaves, sprinkle with 1/4 of each fontina and Parmesan, and drizzle with olive oil. Repeat twice. Pour any remaining juices into a bowl and finish with a layer of toasted bread on top. Press down firmly with your hands.
- Carefully pour the broth over the top until it just reaches the top layer. Press down again and sprinkle with cheese. Add a pinch of salt and pepper and a drizzle of good-quality olive oil. Bake in a preheated oven for about 30 minutes, or until crisp and golden brown on top.
- When the soup is ready, divide it between bowls. Melt the butter in a frying pan and quickly fry the sage leaves until crisp and the butter is lightly golden. Drizzle the soup with a little flavored oil, then top with the sage leaves and sprinkle with additional Parmesan cheese.
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