Simmering vegetable stock, sourdough croûtons, fresh basil, scallions, Roma tomatoes and raw cheeses..
This recipe is a riff on The Moosewood Collective’s Italian Bread & Cheese Soup
For the stock
Roast such vegetables as you have available. At a minimum, try to include celery, onions, carrots, tomatoes and garlic. Parsley root and celery root add extra flavor.
Place roasted vegetables into a clean pot and fill with cold, filtered water. Bring to a rapid boil, then reduce heat and simmer until reduced in volume by 1/3 or more, about 2 hours. Add a teaspoon each of turmeric and paprika for color if you like. Strain and keep hot.
Tear wild yeast sourdough into irregular pieces and sauté in pastured butter until crisp and golden brown. Place in the center of a deep dinner plate.
Add diced Roma tomatoes, thinly sliced scallions, Italian parsley and fresh basil.
Add shredded cheeses. I’m using raw cheddar and Grana Padano.
Pour hot vegetable stock over the top and garnish with additional minced herbs. Season with a little coarse seal salt and freshly-ground black pepper.