Carabaccia Alla Luna Piena – Full Moon Carabaccia – *

Put the peas in a large enough bowl of cold water. Mix the flour into the water and soak the peas in it for half an hour to make them tender. Coarsely chop the onions, carrots and celery together on a board. Finely chop the basil, parsley and fennel together.

Heat the oil in a heavy Reindl over medium heat.

When it is lukewarm, pour in the coarsely and finely chopped ingredients. Braise for five minutes. Then reduce the heat and cover the Reindl. Cook for ten minutes.

Season well with salt and freshly ground pepper and add the juice of one lemon.

Cover the saucepan again and make another fifteen min.

Drain the peas and rinse them under cold running water. Then add them to the saucepan. Cover again and continue cooking for half an hour, stirring occasionally with a wooden spoon.

Preheat the oven to 190 °C. Toast the bread in the oven until golden brown (about fifteen minutes on each side).

In the meantime, boil water in a small bowl.

Add coarse-grained salt and the wine vinegar. The vegetables should now be cooked and the bread toasted. Divide the bread slices evenly among individual soup bowls or terracotta tureens. Pour a little of the chicken soup over each slice.

Crack the eggs into the boiling water, cover the saucepan repeatedly and make the eggs four min.

Just before the eggs are done, add the vegetables around the bread sc

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