Cream of lentils and turnip tops. A soup of lentils stewed in a stock with carrots, leeks, celeriac and turnip tops or Swiss chard. Usually served with grated Parmesan cheese.

"Cream of mascarpone." Mascarpone mixed with yolks of egg, fruits, either dried or fresh, or sometimes with grated chocolate.

"Cream of toasted hazelnuts." Chocolates from Turin made with a purée called gianduja.

Puréed walnuts, often served with tagliatelle.

Crema di pasta e fagioli meand "cream of pasta and beans" and is a s soup of red kidney beans with soup pasta. Usually served with grated Parmesan cheese.

"Cream of pepper soup." Soup from Tuscany made with red or yellow peppers.

Cream of pea soup

Cream of chicken soup

Cream of tomato soup

"Cream of rice and bean soup in the style of Genoa." A soup of red kidney beans stewed in a stock with spinach and potatoes, onions and leeks and with pesto added at the end of cooking.