Italia a Tavola- Onion and peas soup

Carabaccia

(Peas soup)

3 large onions

4 Celery m Carrots

11 oz of fresh peas

4 eggs

Como or ciabatta bread

Olive oil

Grated Parmesan Cheese

Salt, Pepper

Chop the onions, celery and carrots and put in a earth pot with abundant oil, salt and pepper; let cook at low heat with the lid on for at least 1 hour stirring every now and then.

Boil the peas and pass half through a strainer or put half in the food processor.

After about 1 hour add the peas to the veggies sauce and stir well. Poach 4 eggs.

Toast 4 slices of bread, quickly dunk the in a bowl of hot water and put each one of them in a separate bowl. Cover the bread with a ladle full of carabaccia, put one poached egg on it and sprinkle with Parmesan cheese.