Buon appetito!
Soup alla Canavese
Italy with tomato
made by Harry Belmans
Credits: Photos by Heikki Verdurme
Ingredients
4 persons
- 3 tablespoons ELVEA Doppio Concentrato
- 0.5 June
- 1 carrot
- 1 stalk celery
- tablespoon of olive oil
- 75 grams of bacon, chopped into small pieces
- 8 dl chicken broth
- pepper
- salt
- cauliflower
- handful of sage
- parmesan cheese
- handful of fresh parsley
Preparation
-
1
Clean the onion, carrot, and celery, and cut them into small pieces.
-
2
Sauté in a little olive oil and stew briefly, along with the bacon.
-
3
Add the tomato paste and sauté briefly.
-
4
Moisten with the broth and season with pepper and salt.
-
5
Cook covered.
-
6
Cut the cauliflower into florets and add them along with the sage.
-
7
Cook until the Brussels sprouts are tender-crisp.
-
8
Taste to see if it is seasoned enough and serve with parmesan and parsley.
