Pigeon Soup with Fresh Shelled Peas
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- 1 1/2-2 funt beef
- 2 pigeons
- 3/4 funt root vegetables
- 1 herb bundle
- marjoram
- fresh shelled peas
- 1 white bread roll
- 1 tbsp melted butter
- 1/8 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.