Cookbook:Soup alla Maria Pia
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Ingredients[edit | edit source]
- 1 pound dried white beans (haricot or flagelot, not lima or butter beans)
- 1 carrot
- 1 onion, halved
- 2 leeks, in chunks
- 1 stalk celery
- Chicken or veal stock
- 3 egg yolks
- 1 cup cream
- Peas, boiled
Procedure[edit | edit source]
- Soak one pound of white beans in water for twelve hours, then drain them.
- Add the drained beans to a stock pot with a little salt, butter, carrot, onion, two leeks, and a stick of celery.
- Cover with water, and simmer until the vegetables are well cooked.
- Drain the beans and vegetables, discarding the vegetables.
- Purée the beans, adding stock as necessary to get a smooth consistency.
- Transfer purée to a pot, and add stock to get the desired consistency. Bring to a boil, and keep hot until serving.
- Combine the egg yolks with the cream, and add this to the soup.
- 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.