April 13, 2008

Canavese Maria Pia Erbe And Regina Di Riso Soups

Canavese Maria Pia Erbe And Regina di Riso Soups

Soup alla Canavese

Ingredients: White stock, butter, onions, carrot, celery, tomato, cauliflower, fat bacon, parsley, sage,...

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Canavese Maria Pia Erbe And Regina di Riso Soups

Soup alla Canavese

Ingredients: White stock, butter, onions, carrot, celery, tomato, cauliflower, fat bacon, parsley, sage, Parmesan, salt, pepper.

Chop up half an onion, half a carrot, half a stick of celery, a small bit of fat bacon, and fry them in two ounces of butter. Then cover them with good white stock, boil for a few minutes, pass through a sieve, and add two tablespoonsful of tomato puree. Then blanch half 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 a stock pot with the stock, a small leaf of dried sage, crumbled up, and a little chopped parsley, and let it all boil; add a pinch of grated cheese and some pepper. Serve with grated Parmesan handed separately.

Soup alla Maria Pia

Ingredients: White stock, eggs, butter, peas, white beans, carrot, onion, leeks, celery, cream croutons.

Soak one pound of white beans for twelve hours, then put them into a stock pot with a little salt, butter, and water, add a carrot, an onion, two leeks, and a stick of celery, and simmer until the vegetables are well cooked; then take out all the fresh vegetables, drain the beans and pass them through a sieve, but first dilute them with good stock. Put this puree into a stock pot with good white stock, and when it has boiled keep it hot in a bain-marie until you are about to serve; then mix the yolk of three eggs in a cup of cream, and add this to the soup. Pour the soup into a warm tureen, add some boiled green peas, and serve with fried croutons handed separately.

Zuppa d' Erbe (Lettuce Soup)

Ingredients: Stock, sorrel, endive, lettuce, chervil, celery, carrot, onion, French roll, Parmesan cheese.

Boil the following vegetables and herbs in very good stock for an hour: Two small bunches of sorrel, a bunch of endive, a lettuce, a small bunch of chervil, a stick of celery, a carrot and an onion, all well washed and cut up. Then put some slices of toasted French roll into a tureen and pour the above soup over them. Serve with grated Parmesan handed separately.

Zuppa Regina di Riso (Queen's Soup)

Ingredients: Fowl stock, ground rice, milk, butter.

Put a tablespoonful of ground rice into a saucepan and gradually add half a pint of milk, boil it gently for twelve minutes in a bainmarie, but stir the whole time, so as to get it very smooth. Just before serving add an ounce of butter, pass it through a sieve, and mix it with good fowl stock.