Seupa a la Vapelenentse

Saturday, November 6, 2010
This is a hearty rustic soup from the Valle d'Aosta and made with strips of curly cabbage, beef broth stale bread and Fontina cheese.

The history of this soup was from one of the smallest Italian villages, Valpelline, not far from Aosta, nestled in the mountains of the Pennine Alps, and the dish was considered peasant food.

When I read the ingredients I felt it was very similar to the French version of an onion soup, however, this was much simpler and basic, thankfully, and still fantastic in flavor.

The original recipe calls for stale white bread, we prefer rye or pumpernickel and have adapted it slightly for more flavor.

Although the soup has just a few ingredients and is quickly made, it's still one of the most popular and is even served at festivals during the month of July with this traditional dish, along with music and dancing in the Aosta Valley.

During the winter months, I truly enjoy this bowl of cheesy delicious soup and serve this with hard-crusted Italian bread made Tuscan style.

Certainly, over the years this vintage recipe has evolved with many changes, this is a basic recipe we still love just as simple as it was made many years ago.

Below the bottom, you will find a printable copy to make in your own kitchen.

soup with fontina melted cheese and beef broth with stale bread





bread and butter


Easy Italian Soup Recipes



I have always enjoyed simplicity when making Italian foods, like escarole and beans and polenta(without meat and they've been compared it to grits) with fresh tomato made into a simple marinara sauce.

Meals were all prepared as part of the poorest housewives and some of the best of all peasant food with a wonderful passion and culture in history.

These meals fed a large family economically and are still delicious.


strips of savoy cabbage


Ingredients Needed to Make this Recipe

  • strips of savoy cabbage
  • beef broth
  • stale rye or white bread
  • butter
  • Fontina cheese
  • garnish: cinnamon


beef broth in a saucepan


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pin for later how to make Seupa a la Vapelenentse


Simple Recipes:



Vintage Italian soup recipes are the best way to feed a large family economically and this is one everyone loves with its melty cheese on top.


Simple recipes are the best sometimes less is more.


Below you will find our step-by-step recipe and just a tad adapted.


Italian soup, broth recipes, how to make Italian soup, Seupa a la Vapelenentse
Italian soup recipes, Seupa a la Vapelenentse recipes
Italian, American
Yield: 4
Author: Claudia Lamascolo
Seupa a la Vapelenentse

Seupa a la Vapelenentse

Prep time: 15 MinCook time: 35 MinTotal time: 50 Min

Ingredients

  • 4 1/2 cups of savoy (curly cabbage) cabbage sliced into 2-inch strips
  • 1 1/4 cups of thin slices or grated fontina cheese
  • around 4 slices of stale rye bread (or white bread)
  • 4 cups more of beef broth ( you can also boil cabbage and make cabbage broth instead but will need to make that with the cabbage first before completing this recipe)
  • 8 tablespoons of butter for drizzling on top
  • 1/8 of a teaspoon of cinnamon (this is a garnish for on top you may need a pinch more.)
  • salt, and pepper to taste

Instructions

  1. Wash and cut the cabbage into strips and remove the tough stalky parts.
  2. Cut the stale bread into strips or 1-inch pieces.
  3. Pour the beef stock into a pan until simmering then add the cabbage cook for around 5 minutes, and drain reserving stock.
  4. Heat the oven to 400 degrees.
  5. Place a layer of bread in your oven-proof bowl and layer cheese, cabbage finishing with cheese and a pinch of cinnamon, and a drizzle of butter on top.
  6. Pour the stock over the bread and cheese and bake for 30 minutes.
  7. I place these on a large cookie sheet for any spillage you can also line it with aluminum foil for easy cleanup.
  8. If it begins to dry add more stock.
  9. We usually brown the top of the cheese under a broiled for a browner crispy cheese.
  10. This makes around oven-proof bowls of soup.

Nutrition Facts

Calories

482.43

Fat (grams)

37.2

Sat. Fat (grams)

22.79

Carbs (grams)

21.09

Fiber (grams)

4.35

Net carbs

16.75

Sugar (grams)

3.68

Protein (grams)

17.83

Sodium (milligrams)

1617.86

Cholesterol (grams)

108.05


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pin this for later photo of soup


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soup with fontina melted cheese and beef broth with stale bread


13 comments

  1. What a rich and tasty soup. It's really a great dish. Bye dear, have a good week end

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  2. Hi Claudia, i'm valerio!! Do you prefer that i write in english or italian? This time i 'll write in english. You have done very good recipe, good for cold winter night.
    Have a nice day. Valerio.

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  3. This is a perfect soup for a MN eve. I am already craving Florida's warm weather. I never would ahve thought to add tomato nsauce - and it's just grand in the soup. Gives it depth. And loving those greens.

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  4. delicious yummy soup thank you for linking

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  5. wow,claudia,a wonderful and delicious soup,amazing look,i'm drooling!

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  6. Such a hearty and flavorful soup Claudia! I need to use fennel more often - love all these flavors you used!

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  7. Yum! How did I miss this, Claudia? I just clicked on it from photograzing not knowing it was yours. It looks so nice...

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  8. This looks amazing!! Will be making this for my family thank you!

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  9. This soup looks so hearty and delicious! Can't wait to try it!

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  10. This is such a savory soup to make! Love the taste and is quite filling!

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  11. This is like an Italian version of French onion soup! Looks like the perfect comfort food to me. :)

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  12. Absolute stick to your ribs goodness! This is the poster image of comfort food!

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