Seupa à la Vapelenentse
Seupa à la Vapelenentse is a traditional soup from Valle d'Aosta, born in the mountains of Valpelline. A humble yet hearty dish, it brings together savoy cabbage, Fontina cheese, and stale bread in a warm, enveloping broth. It represents the essence of Alpine cuisine, where simple ingredients transform into genuine comfort food.
Preparation
- 1
Clean the savoy cabbage, remove the outer leaves, and cut them into strips approximately 2–3 centimetres wide.
- 2
Finely chop the onion and sauté it in a large pot with butter over medium heat until softened.
- 3
Add the savoy cabbage to the pot and brown it for about 5 minutes, stirring occasionally.
- 4
Pour in the hot broth and bring to a boil, then reduce the heat and simmer for 30–35 minutes until the cabbage is tender.
- 5
Meanwhile, cut the stale bread into cubes of about 2 centimetres and lightly toast them in a pan.
- 6
Slice the Fontina thinly or cut it into small pieces.
- 7
When the soup is nearly cooked, adjust the seasoning with salt and pepper to taste.
- 8
Place the toasted bread at the bottom of each bowl, add some pieces of Fontina, and pour the hot soup over the top.
- 9
Serve immediately, optionally accompanied by grated Fontina on the side and fresh bread if desired.
Chef's Tips
Use a well-structured broth, preferably made from meat: it is the foundation of the soup. Stale bread is essential for absorbing the broth without dissolving—if you don't have any, you can toast fresh bread in the oven.