Name: Zuppa di Purè di Piselli, di Magro (Meatless Pea Soup)
Ingredients: a pinch of parsley, celery and a few of basil leaves; 40 grams (about 1 ⅓ ounces) of untrimmed prosciutto; 1 new onion, no larger than an egg; 40 grams (about 1 ⅓ ounces) of butter; 1 small carrot; 400 grams (about 14 ounces) of shelled fresh peas

Ingredients

400 grams (about 14 ounces) of shelled fresh peas
40 grams (about 1 ⅓

Method

Dice the prosciutto finely with a knife, and then mix it with the other ingredients, also finely chopped. Place on the fire with butter, a little salt and a pinch of pepper. When it begins to brown, pour in as much water as you judge sufficient for the soup, and when it comes to a boil, throw in the peas together with two slices of bread fried in butter. Then pass it all through a sieve. This w

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

56. Zuppa di Purè di Piselli, di Magro

Meatless Pea Soup

Ingredients

Method

Become a Premium Member to access this recipe

Part of