Ingredients
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2 litres Chicken broth
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2 Chicken
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2 tbsp Olive Oil
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100 g Pancetta
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2 small Onion
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3 Garlic
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500 g Savoy Cabbage
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12 slices of sourdough Bread
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150 g vintage Cheddar Cheese
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flaked Sea Salt
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freshly ground Black Pepper
Directions
When we first opened GAIL’s Kitchen, it was November, and we were fast heading towards the dark days of winter. We were looking for a recipe that would encapsulate everything we wanted to do at the restaurant to build great meals around bread and that would see us through those cold months. We found it in this soup.
It’s a country-style soup: nothing too refined or delicate, just strong, rustic flavours, drawing on the very strong tradition of bread soups found in Italian cooking think of ribollita, or pappa pomodoro. They all make use of the wholesome, comforting qualities of bread. We also love the fact that we can bake this in the oven which, as bakers, is at the centre of everything we do.
Steps
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1
Done
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Pour the chicken stock into a large saucepan and bring it to the boil over a medium heat. Season with a little flaked sea salt, then lower the chicken breasts into the hot liquid. Return to the boil, then reduce the heat and simmer for 5 minutes. Remove the pan from the heat and leave it to stand for 1 hour. Lift out the chicken breasts with a slotted spoon and set aside, reserving the stock. When the chicken is cool enough to handle, use a couple of forks to shred it into chunks, rather like pulled pork. |
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2
Done
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Preheat your oven to 200°C/gas mark 6. Warm the olive oil in a large, deep frying pan over a medium heat. Once hot, add the pancetta and cook, stirring occasionally, for 5 minutes. Stir in the diced onions and cook for 10–12 minutes until very soft, stirring from time to time. Add the garlic and the cabbage, give everything a good stir for a minute or two, then add the shredded chicken and pour in the reserved stock. Bring to the boil, then reduce the heat and simmer until the cabbage is tender – about 15 minutes. Taste and season with a little extra salt or some pepper, if necessary. |
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3
Done
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Ladle half the hot soup into six ovenproof bowls or little casseroles, filling each just less than half-way, and making sure that everyone gets their fair share of cabbage, pancetta and chicken. Fit a slice of bread on top of each bowl (trimming, as necessary, to fit), and scatter over half the grated cheese. Top up the bowls with the remaining soup, lay another slice of bread over it, and finish with the remaining cheese. Press down on the cheesy top layer of bread to soak it thoroughly in the broth, then place the bowls on baking trays, transfer carefully to the oven, and bake until the cheese is golden brown and bubbling – 8–10 minutes. |
