Cookbook:Soup alla Maria Pia

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Cookbook | Ingredients | Recipes

Ingredients

• White stock (chicken or veal)
• Eggs
• Butter
• Peas
• White beans (haricot or flagelot - not lima or butter beans)
• Carrot
• Onion
• Leeks
• Celery
• Cream
• Croûtons

Procedure

1. 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
2. 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
3. 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
4. tureen, add some boiled green peas, and serve with fried croûtons handed separately.

This page incorporates text from the public domain cookbook The Cook's Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes by Emily Waters.