Pea Purée Soup (with Meat)
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g shelled peas
- herb bundle
- broth
- bread fried in butter
- meat gravy (sugo)
- fine stale bread
Instructions
- Cook 400 g peas in broth with a discardable herb bundle.
- Add two slices of butter-fried bread to soak, then sieve everything into a purée.
- Dilute with broth, add a little meat gravy if available, and pour over diced butter-fried bread; serves six.