Italian Recipes - Italy - Soup alla Canavese...
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Cook: The Cook's Decameron: A Study In Taste Containing Over Two Hundred Recipes For Italian Dishes By Mrs. W. G. Waters

Index | pg. 96 |Previous Page - Next Page

Soup alla Canavese ...

No. 31. Soup alla Canavese

Ingredients: White stock, butter, onions, carrot, celery, tomato, cauliflower, fat bacon, parsley, sage, Parmesan, salt, pepper.

Chop up half an onion, half a carrot, half a stick of celery, a small bit of fat bacon, and fry them in two ounces of butter. Then cover them with good white stock, boil for a few minutes, pass through a sieve, and add two tablespoonsful of tomato puree. Then blanch half a 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, a small leaf of dried sage, crumbled up, and a little chopped parsley, and let it all boil; add a pinch of grated cheese and some pepper. Serve with grated Parmesan handed separately.



Index | pg. 96 |Previous Page - Next Page

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