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.
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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 |
| Fiber (g) | 8.57 |
| Sale (g) | 0.11 |
