Servings:
4
Prep time:
10
Cooking time:
70
INGREDIENTS
- - 350 g of chicklings peas
- - 200 g of stale bread
- - 80 g of pitted olives
- - 4 tomatoes, peeled
- - 2 shallots
- - 2 cloves of garlic
- - 1 bunch of parsley
- - 3 sprigs of rosemary
- - extravirgin olive oil
- - Salt
- - coarse salt
- - pepper
INSTRUCTIONS
- Drain the peas, rinse and boil in 3 abundant liters water of for 40 minutes, occasionally removing the froth that forms on the surface; add a tablespoon of salt after 30 minutes from the start of the boil.
- Prepare a mixture by chopping together the olives, parsley and garlic. Also chop the shallots and golden in 2-3 tablespoons of olive oil over low heat in a heavy-bottomed pan or crock for a few minutes, then add the chopped and let cook for a while, stirring constantly. Now add the tomatoes, seeded and coarsely chopped, cover with a lid and cook for 5 minutes.
- Add the peas to the pan with 4-5 spoons of cooking water. Let simmer for 30 minutes and, if necessary, add a ladle of water yet. When cooked, check for salt, season with a sprinkling of pepper and a little olive oil. Serve the soup with previously sliced and toasted bread.
