Palatine Zuppa alla Canavese

Ingredients

The Palatine version of Zuppa alla Canavese differs from the original Italian dish by incorporating traditional Palatine spices such as juniper berries, allspice, and caraway seeds. These spices add a unique and aromatic twist to the soup, enhancing its flavor profile and giving it a distinct Palatine taste. We alse have the original recipe for Zuppa alla Canavese, so you can check it out.

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 4 large onions, thinly sliced 4 large onions, thinly sliced
• 1 teaspoon (5g) Palatine juniper berries, crushed 1 teaspoon (5g) Palatine juniper berries, crushed
• 1 teaspoon (5g) Palatine allspice, ground 1 teaspoon (5g) Palatine allspice, ground
• 1 teaspoon (5g) Palatine caraway seeds 1 teaspoon (5g) Palatine caraway seeds
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• 1 bay leaf 1 bay leaf
• Salt and pepper to taste Salt and pepper to taste
• 4 slices of crusty bread 4 slices of crusty bread
• 1 cup (240ml) Gruyere cheese, grated 1 cup (240ml) Gruyere cheese, grated

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 8g
• Carbohydrates (total, sugars): 30g, 10g
• Protein: 18g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the sliced onions and cook until they are soft and translucent, stirring occasionally.
2. 2.
   Add the crushed juniper berries, ground allspice, and caraway seeds to the pot. Stir well to coat the onions with the spices.
3. 3.
   Pour in the beef broth and add the bay leaf. Bring the soup to a simmer and let it cook for about 20 minutes, allowing the flavors to meld together.
4. 4.
   While the soup is simmering, preheat the oven to 350°F (180°C). Place the slices of bread on a baking sheet and toast them until they are golden brown and crispy.
5. 5.
   Remove the bay leaf from the soup and season with salt and pepper to taste.
6. 6.
   Ladle the soup into individual oven-safe bowls. Place a slice of toasted bread on top of each bowl and sprinkle with grated Gruyere cheese.
7. 7.
   Transfer the bowls to the oven and broil until the cheese is melted and bubbly, about 2-3 minutes.
8. 8.
   Carefully remove the bowls from the oven and let them cool slightly before serving. Enjoy the Palatine Zuppa alla Canavese while it's still warm and comforting.

Treat your ingredients with care...

• Onions — Slowly caramelizing the onions over low heat will bring out their natural sweetness and enhance the flavor of the soup.
• Palatine spices — Crushing the juniper berries before adding them to the soup will release their aromatic oils and intensify their flavor.
• Gruyere cheese — Opt for a high-quality Gruyere cheese for the best flavor and melting properties.

Tips & Tricks

• For a vegetarian version, substitute the beef broth with vegetable broth.
• Add a splash of white wine to the soup for an extra layer of flavor.
• If you prefer a thicker soup, you can blend a portion of the cooked onions before adding the broth.
• Experiment with different types of bread, such as sourdough or rye, for a unique twist on the crispy bread topping.
• Garnish the soup with fresh herbs like thyme or parsley for added freshness.

Serving advice

Serve the Palatine Zuppa alla Canavese as a comforting starter for a Palatine-inspired meal. Pair it with a crisp green salad and a glass of Palatine Riesling for a complete dining experience.

Presentation advice

Present the Palatine Zuppa alla Canavese in individual oven-safe bowls, with the melted Gruyere cheese on top of the crispy bread. Garnish with a sprig of fresh thyme or a sprinkle of chopped parsley for an elegant touch.