I absolutely adore this soup. It’s a winner every time at home and a great winter warmer. The recipe is from the Jamie at Home series and can be found online on Jamie Oliver’s official website here.
I cooked this again last night and it was great. Below you will find my slightly adapted version. I just used what we’ve got at home.
- 1 large tiger bread baguette sliced up/ broken into small pieces
- 6 slices of garlic bread
- 1 savoy cabbage, stalks removed and sliced into halves and quarters
- 2 handfulls of spinach
- 2 large garlic cloves finely chopped
- 2 packets of smoked bacon chopped into little squares
- 2.5 litres of chicken stock
- 4 fresh rosemary sprigs finely chopped
- 1 tsp dry sage
- 400g Red Leicester cheese
- 150g Pecorino cheese
- 2-3 tbsp extra virgin olive oil
- 2 tbsp rapeseed or cooking olive oil
- black pepper
You would normally start by toasting the baguette slices and rubbing them with garlic, but mine was 3 days old and a bit dry, so I just broke it into chunks and then sprinkled with garlic later. Also you don’t need to add any salt as the cheese and the bacon are quite salty.
So, first bring the stock to the boil and cook the cabbage for 4 minutes. Take it out into a bowl and set aside.
Fry the bacon in a little olive oil until crispy. When it’s nearly ready add the sage, rosemary and spinach and cook for a minute or so. Add the cabbage and stir well. Finally add a generous amount of black pepper.
Set your oven to 180C. Get a large casserole dish and pour 1 tbsp of extra virgin olive oil on the bottom. Next put half the baguette chunks and sprinkle with half the chopped garlic and back pepper. Top it with the cabbage and bacon mix and 1/3 of the cheeses. Repeat these layers and finish by layering the garlic bread slices on top. Push everything down, add a bit of extra virgin olive oil and pour the stock. Push down again, add the remaining cheeses on top and bake for 30 minutes at 180C.