Skip to content

Beta This app is in Beta Testing

FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Italy · Soup

Soup alla Canavese

Allergens named in the ingredients: Milk, Celery. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 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

Method

  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.