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    Brussels sprouts, rye bread and tallegio soup

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    Brussels sprouts, rye bread and tallegio soup

    • Preparation time: 20 minutes, plus resting
    • Cooking time: 1 hour
    • Total time: 1 hour 20 minutes, plus resting

    Serves: 6


    1 tbsp olive oil
    15g unsalted butter
    2 onions, finely sliced
    400g Brussels sprouts, trimmed and finely sliced
    1.4 litres fresh chicken or vegetable stock
    175ml dry white wine
    3 sprigs thyme, leaves picked
    200g rye sourdough, sliced (or other rustic sourdough)
    1 garlic clove, halved
    200g tallegio cheese, sliced
    120g pecorino cheese, finely grated


    1. Preheat the oven to 200˚C, gas mark 6. Set a medium-sized, deep casserole dish or ovenproof saucepan over a medium heat. Add the oil and butter, followed by the onions and a pinch of salt. Cook, stirring, for 10 minutes. Add the Brussels sprouts and continue to cook, stirring often, for 8-10 minutes, until soft and beginning to brown lightly in places. Season and tip into a bowl; don’t wash the pan. In a jug, combine the stock, white wine and thyme leaves.

    2. Rub the sliced sourdough all over with the cut sides of the garlic and tear into large, bite-sized pieces. Use ½ the bread to cover the base of the casserole dish and top with ½ the sprout mixture. Pour over ½ the stock mixture and top with ½ the cheeses. Repeat with the remaining ingredients, then bake in the centre of the oven for 35-40 minutes, until the cheese is golden and bubbling. Allow to rest for 5 minutes before spooning into warmed bowls to serve. 

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    This recipe first appeared in Waitrose & Partners Food, December 2018 issue. Download the Waitrose & Partners Food app for the full issue


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