Chickling vetch and potato soup is a traditional Italian dish, particularly common in the Abruzzo region. Made with simple ingredients but an intense flavor, it is a classic winter first course appreciated for its creamy texture and the rustic taste of the chickling vetch.
Soak the chickling vetch in lukewarm water for about 48 hours, changing the water every 12 hours
Place them in cold water adding garlic, rosemary, celery, 1 tablespoon of oil and bring to a boil
After cooking for about 2 1/2 hours over low heat, add salt, diced tomatoes and the potatoes cut into pieces
Let cook for another hour or more
When the soup is ready, serve it over slices of bread and finish with a drizzle of olive oil and a grind of pepper
Frying pan
Pot
Knife
Italy, Abruzzo
| Energy (kcal) | 52.04 |
| Carbohydrates (g) | 8.87 |
| of which Sugars (g) | 4.57 |
| Fat (g) | 0.55 |
| of which Saturates (g) | 0.12 |
| Protein (g) | 2.13 |
| Fiber (g) | 2.7 |
| Sale (g) | 0.05 |
