🌾 Rye soup with bread and Casera cheese
A rustic and flavorful soup, perfect for rediscovering the peasant cuisine of Valtellina 🍲⛰️
Introduction
The rye soup is a simple and ancient dish, originating from Valtellina and the alpine areas where rye flour was a staple food, thanks to its resistance to cold and mountainous soil.
This warm and thick soup was primarily prepared during the winter months, using stale rye bread, butter, Casera cheese, and very few other ingredients.
The result? A creamy and enveloping soup, capable of warming both body and spirit, perfect also as a main dish. 🧡
📝 Ingredients (for 4 people)
- 100 g of rye flour
- 30 g of butter
- 150 g of Casera DOP cheese
- Stale rye bread, sliced
- Salt and pepper to taste
- About 2 liters of water
👩🍳 Step by step preparation
- In a small pot, melt the butter in a double boiler.
- Add the rye flour and a bit of water while mixing well until you obtain a smooth and lump-free mixture.
- Bring 2 liters of water to a boil in a large pot, season with salt.
- Pour the prepared mixture into the boiling water, whisking to prevent lumps from forming.
- Let it cook for about 20 minutes, until the soup has slightly thickened.
- Meanwhile, place the slices of rye bread in a terracotta bowl or individual bowls.
- On top of each slice, lay some thin slices of Casera DOP.
- Pour the boiling rye broth on top, generously soaking the bread and melting the cheese.
- Add freshly ground black pepper to taste and serve immediately while hot.
🍽️ Great for…
- Winter lunches or dinners
- Recycling stale bread in a tasty way
- Pairing with a good glass of Valtellinese red wine
The image of the dishes is purely indicative and does not necessarily correspond exactly to the recipe
