The soup of grass peas and potatoes 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 texture and the rustic taste of grass peas.
Soak the grass peas in warm 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 1/2 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
Pan
Pot
Knife
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 |
