Ingredients

• 3 litres good-quality chicken or vegetable stock
• 1 Savoy cabbage, stalks removed, outer leaves separated, washed and roughly chopped
• 2 big handfuls of cavolo nero and/or kale, stalks removed, leaves washed and roughly chopped
• about 16 slices of stale country-style or sourdough bread
• 1 clove of garlic, unpeeled, cut in half
• olive oil
• 12–14 slices of pancetta or smoked streaky bacon
• 1 x 100g tin of anchovy fillets in oil
• 3 sprigs of fresh rosemary, leaves picked
• 200g fontina cheese, grated
• 150g freshly grated Parmesan cheese, plus a little for serving
• sea salt and freshly ground black pepper
• a couple of large knobs of butter
• a small bunch of fresh sage, leaves picked

Description

This Scrumptious, Thick Bread Soup Is About Bigging Up The Cabbage Family – The King Of Winter Veg. It’s Layered A Little Bit Like A Lasagne, With Grilled Bread And Cabbage In Stock, And As It Cooks It Plumps Up A Bit Like Bread And Butter Pudding. Fontin

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