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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.
Soak the grass peas in lukewarm water for about 48 hours, changing the water every 12 hours
Put them in cold water with garlic, rosemary, celery, 1 tablespoon of oil and bring to a boil
After about 2 1/2 hours of slow cooking, add the salt, diced tomatoes and potatoes cut into pieces
Let cook for another 1 hour or more
When the soup is cooked, serve it on slices of bread and season with raw oil and a sprinkle of pepper
Pan
Pot
Knife
Italia, Abruzzo
| Energy (kcal) | 235.9 |
| Carbohydrates (g) | 42.34 |
| of which sugars (g) | 3.07 |
| Fat (g) | 1.03 |
| of which saturates (g) | 0.15 |
| Protein (g) | 15.65 |
| Fibre (g) | 8.57 |
| Salt (g) | 0.11 |
This product cannot be shipped to the selected country
This product cannot be shipped to the selected country
