Cabbage and Cheese Soup

Cabbage and Cheese Soup

Zuppa Valdostana

Ingredients:
1 small Savoy cabbage , (about 1 lb.) ,
8 oz. fontina cheese ,
1 qt. beef broth ,
3 oz. butter ,
salt ,
slices of country bread , (about ?" thick)

Clean and wash the leaves of the Savoy cabbage well, cook them in boiling water
for 10 mins. Drain and cut in julienne. Cut the fontina cheese in thin slices.
Bring the beef broth to a boil. Melt the butter over a low flame. In an
oven-proof casserole (preferably terra-cotta) arrange in layers all the
ingredients in the following order: bread, cabbage, fontina, continue until all
ingredients are used up, making sure to finish with slices of bread. Drizzle
the top layer of bread with melted butter. Gently pour the boiling broth over
it and bake in a low oven (about 325 F.) for about half hour, until the top
layer becomes crisp. Serve hot