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