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Soup alla Canavese

Soup alla Canavese is really a simple soup recipe. Funnily enough I'd spent more than five years living in Piedmont (in Italy's north-west) before I actually got to taste this recipe. Even weirder was the fact that I had to find myself in hospital, for a minor operation, before I got to eat it.

Normally hospital food is pretty horrible but in Italy, at least in the hospital where I was a patient, it was excellent.

The menu on the first night included this Soup alla Canavese as the starter. I ordered it expecting very little but instead I was very pleasantly surprised. Unfortunately they didn't allow seconds but since then I have continued to enjoy it regularly and this recipe here is the one I always use.

Ingredients:

White stock,

Four ounces of butter,

One onion,

One carrot,

One stick celery

One cauliflower,

Two leaves of sage,

Parmesan,

Salt,

Pepper.

Four tablespoonsful of tomato puree

Cooking Instructions

1) Chop up an onion, a carrot, a stick of celery, a little bacon fat, and fry all together in four ounces of butter.

2) Cover them with a good white stock, boil for a few minutes, sieve, and add four tablespoonsful of tomato puree.

3) Blanch a cauliflower in salted water; let it cool and drain. Break it into little bunches and add to the stock with two leaves of dried sage, crumbled up, and a little bit of chopped parsley, let it all boil together; add in a pinch of grated cheese and some pepper to taste.

4) Serve with grated Parmesan

Serves up to 4 people

› Soup alla Canavese


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