Soup alla Canavese
Soup alla Canavese is a cauliflower soup from Italy, built on a strained stock of bacon and softened vegetables. The straining is the interesting part: the bacon, onion, carrot and celery flavor the liquid and then leave, so the soup stays clear and tomato-tinted, with only tender cauliflower florets and herbs floating in it. Parmesan goes in at the end and again at the table. The method comes from Emily Waters's Cook's Decameron.
Instructions
Blanch the cauliflower in boiling water, then drain it and break it into small florets. Set them aside until the soup base is ready.
Melt the butter in a pot and add the chopped onion, carrot, celery and bacon. Cook them in the butter until the vegetables are soft.
Pour in the white stock and boil for a few minutes so the vegetables and bacon flavor the liquid. Strain the stock and discard the solids, keeping only the liquid.
Stir the tomato purée into the strained stock and bring it back to a boil.
Add the cauliflower, sage and parsley, and bring the soup to a boil again. Taste and season with salt.
Stir in grated parmesan and pepper. Ladle into bowls and serve with more grated parmesan on top.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
