Chickling pea and potato soup is a traditional dish of Italian cuisine, particularly popular in the Abruzzo region. Made with simple yet intensely flavored ingredients, it is a classic winter first course appreciated for its creamy texture and the rustic taste of chickling peas.
Soak the chickling peas 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 and a half hours on low heat, add salt, diced tomatoes, and chopped potatoes
Let it cook for another hour or more
When the soup is cooked, serve it on slices of bread and season with raw oil and a grind of pepper
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Italia, 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 |
