BREAD AND CABBAGE SOUP WITH SAGE BUTTER
 
 
This hearty, heartwarming soup made from savoy cabbage & kale makes great use of farm-fresh winter vegetables. It's layered with yummy Spanish Manchego cheese melting into toasted French bread. What could be more satisfying on a cold winters night?
Author:
Recipe type: Soup
Serves: 8
Ingredients
  • 3 Quarts Chicken or Vegetable Stock
  • 2½ teaspoons Kosher Salt plus more to Taste
  • 2 Heads Savoy Cabbage, Core & Large Stalks Removed, Washed & Roughly Chopped (about 16 Cups)
  • 2 Bunches Tuscan Kale, Stalks Removed, Washed & Roughly Chopped (about 8 Cups)
  • 2 Long Loaves French or Sourdough Bread, Cut into 15, 1" Thick Slices
  • 1 Large Clove Fresh Garlic, Cut in Half Lengthwise
  • Extra Virgin Olive Oil
  • 4 oz. Diced Pancetta
  • 1 Tablespoon Fresh Rosemary Leaves, Diced
  • Freshly Ground Pepper to Taste
  • 5 Cups Manchego Cheese, Freshly Grated (about 1 Lb)
  • 1 Stick Butter (8 T)
  • 1 Bunch Fresh Sage Leaves
Instructions
  1. Preheat your oven to 350°F.
  2. Prep Savoy Cabbage by removing the core and any particularly thick stalks.
  3. Then rough chop the cabbage, place it in a colander and give it a good wash.
  4. Thoroughly wash kale. Remove the center stems and rough chop the kale.
  5. Set the cabbage and kale aside.
  6. Using a serrated knife, cut the bread loaves into 15, 1" thick pieces. Discard the heels.
  7. Rub each side of the bread slices with the cut side of the garlic.
  8. Using a pastry brush, brush the slices of bread on both sides with good quality, extra virgin olive oil.
  9. Using a hot griddle, toast all but 5 of the pieces of bread on both sides.
  10. The remaining 5 pieces of bread will only be toasted on one side. Set the bread aside.
  11. Into a large Dutch Oven add the 3 quarts stock and 2½ teaspoons Kosher Salt.
  12. Bring the stock to a boil and add the savoy cabbage and the kale.
  13. Cook for about 3 or 4 minutes until the cabbage begins to soften but is still al dente.
  14. Turn off the heat.
  15. Using a slotted spoon, remove the cabbage and kale from the liquid and place it in a large bowl.
  16. Set it aside.
  17. Then pour the liquid stock into another large bowl and set it aside.
  18. Into a very large, high sided frying pan add enough olive oil to coat the bottom of the pan.
  19. Heat the oil, then add the Pancetta.
  20. When the Pancetta is golden brown and sizzling add the fresh rosemary, the cabbage and the kale. Add salt and pepper to taste.
  21. Toss to coat the greens. Remove the pan from the heat and set aside.
  22. Returning to the now empty Dutch Oven, place a layer of 5 pieces of toasted bread in the bottom.
  23. Sprinkle the bread with ⅓ of the grated Manchgo Cheese.
  24. Spread ½ of the greens over the bread.
  25. Drizzle a small amount of olive oil over the top. Repeat this process 1 more time.
  26. The final layer will be the "untoasted" side of bread "up" on top.
  27. Push down on the layers with your hands.
  28. Then pour the stock carefully over the layers of bread, cheese and cabbage.
  29. Add a sprinkle of salt and pepper, then sprinkle the remaining ⅓ of the grated cheese on top.
  30. Add a final drizzle of olive oil over top.
  31. Bake in the preheated oven for about 30 minutes or until crispy and golden brown on top.
  32. While the soup bakes prepare the Sage Butter.
  33. Melt the butter over low heat in a frying pan.
  34. Add the sage leaves and quickly fry until crispy without allowing the butter to burn.
  35. When the soup is ready dish it up into individual bowls.
  36. Drizzle a bit of the sage butter on top and garnish with a couple of fried sage leaves.
  37. ENJOY!
Recipe by After Orange County at http://afterorangecounty.com/2019/01/10/5-best-heartwarming-soup-recipes/