Here’s a delicious winter soup, French in origin, thick enough to hold a fork straight up. Onions, greens, soaked bread layered with milk, stewed leeks, and cheese are all slowly baked in a wide, glazed earthenware dish until they bind. The mixed leafy greens and cheese give this dish a great look, bubbling and golden brown on top. The choice of bread is crucial here. Pick a good chewy bread with a soft crust. Slow cooking will make it silky and soft. Pass a peppermill.
The Slow Mediterranean Kitchen by Paula Wolfert. Copyright © 2003 by Paula Wolfert. Photographs copyright © by Christopher Hirsheimer. Published by Houghton Mifflin Harcourt. All rights reserved.