Pea soup is a creamy and delicate first course, perfect for winter. Its origins date back to ancient Rome, where it was made with fresh peas and served as a main dish. Today, the frozen version has become very popular for its convenience and great taste.
Boil the peas in salted water with the potato and once cooked, pass everything through a sieve
Melt the butter, add the flour and a bit of broth, stir and add the pea and potato puree
Chop the parsley and add it to the soup just before serving at the table
Hand Blender
Frying Pan
Italy, Lazio
| Energy (kcal) | 111.21 |
| Carbohydrates (g) | 13.64 |
| of which Sugars (g) | 3.05 |
| Fat (g) | 3.1 |
| of which Saturates (g) | 1.73 |
| Protein (g) | 5.14 |
| Fiber (g) | 5.87 |
