Seupa the Day

[madbaker]

This week's Resolution Recipe: Seupa Vapellenentse (Savoy Cabbage Soup.)
"Like French onion soup went skiing in the Alps and came back heartier."

1 lb dark rye bread, cubed
2 Tbsp butter
5 oz pancetta, chopped (I used house-made)
1 onion, halved and thinly sliced
1 tsp salt
3 cloves garlic, minced (Ha! I used... more.)
1/2 tsp caraway seeds
1 1/2 lbs Savoy cabbage, cored and cut into 1" pieces
4 1/2 cups beef or chicken stock (I used house-made)
2 bay leaves
6 oz fontina cheese, shredded
1 Tbsp chopped parsley

Heat oven to 250°. Spread bread in an even layer on a rimmed baking sheet and bake until dried and crisp, 30-45 minutes. Let cool completely.

In a Dutch oven, melt butter over medium-low heat. Add pancetta and cook until browned but still slightly chewy and fat is rendered, 6-8 minutes. Stir in the onion and salt and cook over medium heat until softened and lightly browned, 6-8 minutes. Stir in the garlic and caraway seeds and cook for 1 minute. Add cabbage, broth, and bay leaves. Stir to combine. Bring to a bowl, then reduce heat to low, cover, and simmer for 30-45 minutes until the cabbage is tender.

Stir in the rye croutons and mix well to submerge and saturate them. Top with cheese and broil until the cheese is melted and spotty brown, 2-4 minutes. Sprinkle with parsley and serve.

What worked: This was indeed like Fronch onion soup but heartier. I initially was afraid the caraway might be too dominant for the wife (she is not a huge fan) but 1/2 tsp was hardly noticeable. I actually stirred in the bread and let it soak for about 45 minutes because I got it done before we wanted to eat dinner. It might have been better with the longer soak I did.

It was quite satisfying on a cold night.

What didn't: It needed pepper.

Will I make it again? I could see doing this once more during the cold months.