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Cheese and bread soup (zuppa di formaggi)

  • 8servings

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates
VitaminsA, B9
MineralsPhosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 400 gm crusty white bread, thickly sliced, left at room temperature overnight to dry

  2. 2 garlic cloves, halved

  3. 1 1/2 litres (6 cups) veal stock

  4. 250 ml dry white wine

  5. 1 tsp thyme

  6. 150 gm Fontina, coarsely grated

  7. 150 gm Mnster or Emmenthal, coarsely grated

  8. 100 gm parmesan, finely grated

Instructions Jump to Ingredients ↑

  1. Serves 8 Prep time 15 mins, cook 45 mins (plus making stock)

  2. You'll need to begin this recipe a day ahead.

  3. Preheat oven to 180C. Rub bread slices with cut sides of one garlic clove (discard garlic) and set aside.

  4. Bring stock, wine and thyme to the boil in a saucepan over high heat, season generously with finely ground black pepper, add sea salt to taste.

  5. Rub the inside of a 3½-litre casserole with remaining garlic (discard garlic), layer with bread and cheese, finishing with a scatter of cheese, then pour over stock mixture and bake, pushing bread down occasionally, until cheese is melted and bread is golden on top (30-40 minutes). Serve hot.

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