Recipes > Soup > Soup alla Canavese

Soup alla Canavese

Ingredients

  • 1/2 onion
  • 1/2 carrot
  • 1/2 stick of celery
  • small bit of fat bacon
  • 2 ounces of butter
  • good white stock
  • 2 tablespoonsful of tomato puree
  • 1/2 cauliflower
  • 1 small leaf of dried sage, crumbled up
  • a little chopped parsley
  • pinch of grated cheese
  • pepper
  • grated Parmesan

Instructions

Chop up onion, carrot, celery, bacon, and fry them in butter. Then cover them with good white stock, boil for a few minutes, pass through a sieve, and add tomato puree. Then blanch cauliflower in salted water, let it get cold, drain all the water out of it, and break it up into little bunches and put them into a stock pot with the stock, sage, and parsley, and let it all boil; add grated cheese and some pepper. Serve with grated Parmesan handed separately.

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Source

The Cook's Decameron.


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