Speck Alto Adige PGI & Asiago PDO Soup

This soup is reminiscent of a wonderful dish I had in Courmayeur, Italy in the Italian Alps. Speck Alto Adige PGI & Asiago PDO are perfect ingredients to use.

Serves 2

  • 1 Tablespoon Extra Virgin Olive Oil
  • 1/2 cup finely diced onion
  • 1/2 cup finely diced Speck Alto Adige PGI
  • 4 cups shredded cabbage
  • 4 cups chicken stock
  • 2 thick slices of whole grain bread, toasted until crispy
  • 1/2 cup coarsely shredded Asiago Fresco PDO (about 2 oz. by weight)

Place olive oil and onion in medium soup pot. Sauté onion until it becomes translucent, about 3 minutes. Add Speck and cabbage. Mix well. Cook 3 minutes until cabbage begins to soften. Add stock. Simmer 15 minutes.

Place bread in ovenproof soup bowls or small pie plates. Add soup and top with cheese. Bake in a 425° oven for 8-10 minutes until cheese is golden brown.

Serve immediately.

© Barbara Seelig-Brown