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.
Step 5
Add the broth and simmer until tender, about 15–20 minutes.
Step 6
For the toasted option, cut the bread into slices about 7–8 mm thick, toast until golden, then cut into small cubes.
Step 7
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 8
Put the bread cubes in a tureen, pour the boiling broth and vegetables over them and serve immediately.
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