Rick Stein Italian cabbage soup with sourdough bread, bacon and cheese recipe on Rick Stein’s Food Stories

Rick Stein served up a tasty Italian cabbage soup (Valle d’Aosta) with sourdough bread, bacon and cheese on Rick Stein’s Food Stories.

The ingredients are: 300g Gruyère, emmental or gouda, grated or thinly sliced, 60g Parmesan, grated, 1.5 litres good-quality chicken, beef or vegetable stock, 500g Savoy cabbage, chopped, 70ml olive oil, 6 rashers streaky smoked bacon, chopped, 30g butter, 1 large garlic clove, cut in half, 5–6 thick slices (about 250–280g) stale, dry sourdough bread, salt and freshly ground black pepper.

See recipes by Rick in his book titled: Rick Stein’s Food Stories available from Amazon now.

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