Soup alla Maria Pia

Finely dice the celery and onion. Melt butter in a large saucepan over medium heat and gently sauté the celery and onion until softened and translucent, about 8 minutes.

Pour in a good quantity of light broth (chicken or vegetable) and bring to a gentle simmer over medium heat.

Add the peas to the simmering broth and cook until tender. If using fresh peas, allow 8–10 minutes; if using frozen, 3–4 minutes will suffice.

In a small bowl, beat the eggs thoroughly with a pinch of salt and, if desired, a tablespoon of grated Parmigiano-Reggiano to enrich the mixture.

Reduce the heat to low so the broth is just below a simmer, then slowly drizzle the beaten egg mixture into the soup in a thin stream, stirring gently in a circular motion to create fine, silky strands.

Remove the soup from heat immediately once the eggs are set and fully incorporated, taking care not to overcook and toughen them.

Taste and adjust seasoning with salt and white pepper. Ladle the soup into warm bowls and serve immediately, optionally finishing with a small knob of butter and fresh herbs.