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Recipe by Emporion
Grass pea and potato soup is a traditional dish of Italian cuisine, particularly widespread in the Abruzzo region. Made with simple ingredients but with an intense flavor, it is a classic winter first course appreciated for its creamy consistency and the rustic taste of grass peas.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 5: Soak the grass peas in lukewarm water for about 48 hours, changing the water every 12 hours
Step 2 of 5: Put them in cold water with garlic, rosemary, celery, 1 tablespoon of oil and bring to a boil
Step 3 of 5: After about 2 1/2 hours of slow cooking, add the salt, diced tomatoes and potatoes cut into pieces
Step 4 of 5: Let cook for another 1 hour or more
Step 5 of 5: When the soup is cooked, serve it on slices of bread and season with raw oil and a sprinkle of pepper
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In summary: Contains nickel · Allergens detected: Gluten and Celery
In gray: not detectedDetected
| Average values | Per serving142 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,401 kJ335 kcal | 987 kJ236 kcal |
| Fat | 1.43 g | 1.01 g |
| of which saturated fatty acids | 0.2 g | 0.14 g |
| Carbohydrates | 60.12 g | 42.34 g |
| of which sugars | 4.37 g | 3.08 g |
| Fibre | 12.17 g | 8.57 g |
| Protein | 22.22 g | 15.65 g |
| Salt | 0.17 g | 0.12 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
