Soup alla CanaveseSoup alla Canavese is made from white stock, butter, onions, carrot, celery, tomato, cauliflower, fat bacon, parsley, sage, Parmesan cheese, salt and pepper. 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.