Seupa Vapellenentse (Savoy Cabbage Soup)

Ingredients

For 6 servings

• •1 lb (453 g) hearty rye bread, cut into 1 1/2 to 2-inch pieces
• •1 c. à soupe unsalted butter
• •4 ounces pancetta, finely chopped
• •1 medium onion, halved and thinly sliced
• •1 c. à café Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight
• •3 cloves garlic, minced
• •1 /2 teaspoon caraway seeds
• •1 1/2 pounds Savoy cabbage (about 1 head), cored and cut into 1-inch pieces
• •4 tasse homemade beef stock or chicken stock or store-bought low-sodium chicken broth
• •2 bay leaves
• •4 ounces fontina cheese, shredded
• •1 c. à soupe chopped fresh parsley

Method

1. 1.Adjust oven rack to middle position and heat oven to 250°F. On a rimmed baking sheet, spread bread in an even layer and bake, stirring occasionally, until dried and crisp, 30 to 45 minutes. Let croutons cool completely.
2. 2.In a Dutch oven or large pot, butter over medium-low until butter is melted. Add lardo or pancetta and cook until browned but still slightly chewy and fat is rendered, 6 to 8 minutes.
3. 3.Stir in onion and salt and cook over medium heat until softened and lightly browned, 6 to 8 minutes. Stir in garlic and caraway seeds and cook until fragrant, about 1 minute.
4. 4.Add cabbage, broth, and bay leaves and stir to combine. Bring to a boil, then reduce heat to low, cover, and simmer until cabbage is tender, 30 to 45 minutes.
5. 5.Adjust oven rack to 6 inches from upper broiler coils and heat broiler on high. Discard bay leaves and spread half of cabbage mixture evenly in the bottom of a 9-by-13-inch broiler-safe baking dish, then top with half of the croutons. Repeat the layering with the remaining cabbage mixture, topping it with the croutons. Using a wide flat spatula, gently press down on croutons to submerge and saturate. Sprinkle fontina cheese evenly over top. Broil until cheese is melted and spotty brown, 2 to 4 minutes. Sprinkle with parsley and serve.