This recipe has been handed down from generation to generation in our family. Its an Italian recipe that we serve on special occasions. Our family tends to have this in the cold winter months, and as our Christmas meal. We also serve it for a great New Years meal. It's a great soup that is very rich.
My Private Note
Units: US | Metric
- 1This is a single batch. As our family is enormous, we will do triple or quad batches to feed everyone.
- 2Melt butter in a big pot.
- 3Saute garlic and anchovies. Anchovies should melt away. They add the salty taste to this dish.
- 4Add remaining ingredients, and cook on med-low for approximately 45 minutes.
- 5Do not let boil.
- 6Our family will buy french bread or your favorite Italian bread, cut into chunks, and dip it into the soup.
- 7We usually have a plate of veggies such as cauliflower, broccoli,celery, green peppers (sliced) and carrots to use for dipping.
- 8This is a very rich dish, and the veggies taste wonderful when dipped into the soup.
- 9I am not sure if it is classified as a soup, but we have made it as a main meal. It is a very filling meal too!
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Nutritional Facts for Bunya Calda (Or Banya Cauda)
Serving Size: 1 (202 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 496.3
- Calories from Fat 402
- Total Fat 44.7 g
- Saturated Fat 25.8 g
- Cholesterol 167.3 mg
- Sodium 2052.7 mg
- Total Carbohydrate 6.5 g
- Dietary Fiber 0.0 g
- Sugars 0.3 g
- Protein 18.2 g