Soup alla Canavese
Soup alla Canavese Ingredients: White stock, Four ounces of butter, One onions, One carrot, One stick celery One cauliflower, Two leaves of sage, Parmesan, Salt, Pepper. Four tablespoonsful of tomato puree 1) Chop up an onion, a carrot, a stick of celery, a small bit of bacon fat, and fry them in four ounces of butter. 2) Cover them with good white stock, boil for a few minutes, pass through a sieve, and add four tablespoonsful of tomato puree. 3) Blanch 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 the stock with two leaves of dried sage, crumbled up, and a little chopped parsley, let it all boil; add a pinch of grated cheese and some pepper. 4) Serve with separate grated Parmesan Serves 4
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