Preparation

• Boil the grass peas in plenty of water to rehydrate them well, and let them cook for about 35 minutes, or until they become completely tender.

  At the end of cooking, drain them, but set aside a cup of the cooking water, as it will surely be needed for blending.

  Meanwhile, finely chop all the herbs and put them in a small bowl, and do the same with the garlic cloves, so you have everything at hand.

  Cut the slices of bread, at least 1 inch thick, and cut into cubes so that they maintain a good consistency.

  Place them on a baking sheet lined with parchment paper so they don’t stick, and sprinkle them with the chopped herbs, a pinch of salt, and a drizzle of oil.

  Bake in a preheated oven at 350°F, and let them cook for about 15-20 minutes, or until the browning is to your liking.

  In a high-sided saucepan, put the minced garlic cloves, two tablespoons of oil, and also the skinned and crumbled sausages.

  Brown well, then add the previously blended grass pea.

  Also pour in 1 quart of hot water, raise the heat, and bring to a boil, then after 5 minutes, lower the heat and let it cook for at least twenty minutes.

  Stir from time to time, and also adjust the salt, but don’t overdo it, because the sausage is already flavorful on its own.

  After the necessary cooking time, turn off the heat, and serve your Smooth Soup of Grass Pea, Sausage, and Croutons, adding bread croutons to each plate, and sprinkling, only if desired, with some grated Pecorino Romano.