Pigeon Soup with Fresh Shelled Peas
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- funt beef
- pigeons
- funt root vegetables
- herb bundle
- marjoram
- fresh shelled peas
- white bread roll
- tbsp melted butter
- part nutmeg or mace
Instructions
- Boil beef, add pigeons, roots, herbs and marjoram; cook and strain.
- Blanch and finish fresh peas in broth.
- Assemble with croutons, peas and jointed pigeons, season, and pour on broth.