CookEat Recipe
Zuppa Santé
A light broth soup with fine strips of carrot, celery, white cabbage and sorrel, served over crisp bread cubes.
Method
Steps
Step 1
Gather the ingredients: 150 g carrots; 100 g celery; 200 g white cabbage; 75 g sorrel, stems removed; 25 g butter; Salt and black pepper to taste; About 1.5 litres ready-to-use broth; About 120 g day-old fine white bread; Optional for fried bread: olive oil, butter or fresh lard.
Step 2
Wash the vegetables. Slice the cabbage into fine noodle-like strips and put in a covered pan over low heat until it releases moisture and wilts. Drain, let cool enough to handle and squeeze out excess water.
Step 3
Cut the carrots and celery into fine strips about 3 cm long. Remove the sorrel stems and cut the leaves into manageable strips.
Step 4
Melt the butter in a pan, add the carrots, celery, cabbage and sorrel with a little salt and pepper, and cook gently until the vegetables have taken up the butter. Add the broth and simmer until tender, about 15–20 minutes.
Step 5
For the toasted option, cut the bread into slices about 7–8 mm thick, toast until golden, then cut into small cubes. Alternatively dice the bread first and fry in butter, olive oil or lard until golden, then drain; heat frying fat normally without trying to make the fat itself boil.
Step 6
Put the bread cubes in a tureen, pour the boiling broth and vegetables over them and serve immediately.
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