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The Silver Spoon, Phaidon Press

Serves 4

• 3 tablespoons olive oil
• 1 onion, chopped
• 1 carrot, chopped
• 1 celery stalk, chopped
• 2 cups Savoy cabbage, cut into strips
• 2 cups white cabbage, cut into strips
• 4 country-style bread slices
• 4 tablespoons Parmesan cheese, freshly grated
• salt and pepper

Heat the oil in a pan, add the onion, carrot and celery and cook over low heat, stirring occasionally, for 10 minutes until lightly browned.

Add both kinds of cabbage, season with salt and cook for 10 minutes.

Pour in 6 1/4 cups water and bring to a boil.

Lower the heat, cover and simmer for 1 hour.

If the soup is too watery, remove the lid and cook for a few minutes more.

Preheat the oven to 400°F.

Toast the bread on both sides under a preheated broiler and place in four ovenproof soup bowls.

Ladle the soup over it, sprinkle with the Parmesan and place on a cookie sheet in the oven for a few minutes until the cheese melts.


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