Cookbook:Soup alla Canavese

Soup alla Canavese
CategorySoup recipes

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 Edit

Procedure Edit

  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.