Recipes > Soup > Soup alla Maria Pia

Soup alla Maria Pia


  • 1 pound of white beans
  • salt
  • butter
  • 1 carrot
  • 1 onion
  • 2 leeks
  • 1 stick of celery
  • good white stock
  • yolks of 3 eggs
  • 1 cup of cream
  • boiled green peas
  • fried croutons


Soak white beans for twelve hours, then put them into a stock pot with a little salt, butter, and water, add carrot, onion, leeks, and celery, and simmer until the 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 white stock, and when it has boiled keep it hot in a bain-marie until you are about to serve; then mix the egg yolks in cream, and add this to the soup. Pour the soup into a warm tureen, add some boiled green peas, and serve with fried croutons handed separately.


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The Cook's Decameron.

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