Valpelline Soup

Zuppa di Valpelline

Preparation info
  • Serves


    • Difficulty


Appears in
Italian Regional Cookery

By Valentina Harris

Published 1990

  • About

Valpelline is a valley in the most northern part of Val d’Aosta, halfway between Aosta and the Swiss border. This soup is a real winter warmer, with a wonderful texture and flavour, almost a meal in itself.


  • 8 thick slices hearty brown or rye bread
  • 1 small green cabbage, shredded
  • 2


Pre-heat the oven to gas mark 3, 325°F (160°C).

Toast the bread lightly and place 2 slices at the bottom of a deep ovenproof pot, preferably terracotta or cast-iron. Put the rest of