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Soup alla Canavese
Soup alla Canavese is made from white stock, butter, onions, carrot, celery,
tomato, cauliflower, fat bacon, parsley, sage, Parmesan cheese, salt and
Half an onion, half a carrot, half a stick of celery and a small amount of
fat bacon are chopped and fried in two ounces of butter. The mixture is
combined with a white stock and boiled for a few minutes before being passed
through a sieve and combined with two tablespoons of tomato puree. Half of a
blanched, cold cauliflower is drained and broken into small bunches before
being combined with the stock and mixture, along with a small amount of sage
and parsley. After being allowed to boil, grated Parmesan cheese and pepper
is added. The dish is traditionally served with Parmesan separately
available to add to taste.