Florentine Pea Soup

Name: Florentine Pea Soup (Carabaccia)
Ingredients: 100 ml/3½ fl oz olive oil, plus extra for the bread; 100 ml/3½ fl oz olive oil, plus extra for the bread; 1 carrot, finely chopped; 1 garlic clove, finely chopped; 3 large onions, chopped; 3 celery sticks, chopped; 1 litre/1¾ pints light chicken or vegetable stock; 6 slices of day-old white, country-style bread, such as pugliese or pain de campagne; 500 g/1 lb 2 oz freshly podded peas (about 1.2 kg/2¾ lb unpodded weight); 1 litre/1¾ pints light chicken or vegetable stock; freshly grated Parmesan cheese, to serve; salt and freshly ground black pepper; 6 slices of day-old white, country-style bread, such as pugliese or pain de campagne; 6 slices of day-old white, country-style bread, such as pugliese or pain de campagne; salt and freshly ground black pepper; 6 slices of day-old white, country-style bread, such as pugliese or pain de campagne

Carabaccia

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Eagle Cookbook

By David Eyre

Published 2009

About

This is an absolute favourite springtime soup, making the best use of the starchiness of fresh peas (although I confess that I’m happy to make an ersatz version at any time of the year using frozen peas). Considered by the Tuscans to be primarily an onion soup, Carabaccia dates from the Renaissance, when it was sweetened with cinnamon and almonds. It is sometimes served with a poached egg on top.

Ingredients

Soup
Vegetarian

Ingredients

Method