35. Zuppa di Purè di Piselli, di Grasso

Pea Soup with Meat Broth

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

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Method

Since the peas for this dish are to be puréed, they need not be the most tender. 400 grams (about 14 ounces) of shelled peas should suffice for six people to dine fashionably—that is, with little soup. Cook the shelled peas in broth with a bouquet garni, which you w