RCI-MT.006.0030.001
Soup alla Maria Pia
Soup alla Maria Pia from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- White stock (chicken or veal)1 unit
- Eggs1 unit
- Butter1 unit
- Peas1 unit
- White beans (haricot or flagelot - not lima or butter beans)1 unit
- Carrot1 unit
- Onion1 unit
- Leeks1 unit
- Celery1 unit
- Cream1 unit
- Croûtons1 unit
Method
1
Soak one pound of white beans for twelve hours, then put them into a stock pot with a little salt, butter, and water, add a carrot, an onion, two leeks, and a stick of celery, and simmer until the
2
vegetables are well cooked; then take out all the fresh vegetables, drain the beans and pass them through a sieve, but first dilute them with good stock. Put this puree into a stock pot with good
3
white stock, and when it has boiled keep it hot in a bain-marie until you are about to serve; then mix the yolk of three eggs in a cup of cream, and add this to the soup. Pour the soup into a warm
4
tureen, add some boiled green peas, and serve with fried croûtons handed separately.