Cookbook:Soup alla Canavese

Soup alla Canavese
Category	Soup recipes
Difficulty

Cookbook | Ingredients | Recipes

Soup alla Canavese is a tasty Italian soup.

This page incorporates text from the public domain cookbook The Cook's Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes by Emily Waters.

Ingredients

• ½ ea. cauliflower
• 2 oz (55 g) butter
• ½ ea. onion, chopped
• ½ ea. carrot, chopped
• ½ stalk celery, chopped
• Bacon, chopped
• White stock
• 2 tbsp tomato purée
• Sage
• Parsley
• Parmesan cheese, grated
• Salt
• Pepper

Procedure

1. Blanch the cauliflower, then break into small bunches.
2. Melt the butter in a pot, then add the chopped onion, carrot, celery, and bacon. Fry until softened.
3. Add white stock and boil for a few minutes. Strain the stock to remove the solids.
4. Mix the tomato purée into the stock, then bring to a boil.
5. Mix in the cauliflower, sage, and parsley. Bring to a boil.
6. Mix in grated parmesan and pepper.
7. Serve with additional grated parmesan.