56. Zuppa di Purè di Piselli, di Magro

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

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