Dried-Pea Puree Soup

Ingredients

• L dried peas
• L water
• onion
• carrot
• pieces celery
• dill (aneto)
• butter
• tomato sauce
• salt
• pepper
• bread

Instructions

1. Boil half a litre of dried peas in two litres of water.
2. Make a soffritto of half an onion, carrot, celery and dill in butter until coloured.
3. Add the half-cooked drained peas, season, let them absorb the soffritto, then add tomato sauce and the pea water to finish.
4. Sieve into a puree, thinning with hot water if too thick and adjusting with more butter.
5. Serve over small squares of butter-fried bread. Serves ten or twelve.