Cookbook:Soup alla Maria Pia

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Cookbook | Ingredients | Recipes

Ingredients[edit | edit source]

Procedure[edit | edit source]

  1. Soak one pound of white beans in water for twelve hours, then drain them.
  2. Add the drained beans to a stock pot with a little salt, butter, carrot, onion, two leeks, and a stick of celery.
  3. Cover with water, and simmer until the vegetables are well cooked.
  4. Drain the beans and vegetables, discarding the vegetables.
  5. Purée the beans, adding stock as necessary to get a smooth consistency.
  6. Transfer purée to a pot, and add stock to get the desired consistency. Bring to a boil, and keep hot until serving.
  7. Combine the egg yolks with the cream, and add this to the soup.
  8. Transfer the soup to a warm 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.