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Soup alla Canavese

Soup 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.

See also: Wikipedia Cookbook.

Source: ''The Cook's Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes'' from a project that puts out-of-copyright texts into the public domain. This is from a *very* old source, and reflects the cooking at the turn of the last century. Update as necessary.