_Zuppa di Piselli_
1 pint peas; fresh peas, canned peas or dried peas soaked over night
2 tablespoons oil or butter substitute
1 small onion
1 small carrot
A sprig of parsley
2 oz. ham, fat and lean
A piece of celery
A bay leaf
Salt, pepper
Chop fine or put through a meat grinder the ham, onion, carrot and
celery, add the parsley chopped or clipped fine with scissors, and the
bay leaf. Fry all this in the oil until it is golden brown, but not at
all scorched. Add one pint of boiling water and the peas. If this
cooks away add more water as needed until the peas are tender. Rub the
soup through a sieve. Serve this soup garnished with croutons or toast
triangles, and send a dish of grated cheese to the table with it to be
added according to individual taste.