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Chickpea Soup with Milk

     

Delicious and healthy soup full of proteins and mineral matter.

Cook

No. of servings

6

Ready in

Difficulty

mediuu

 

Categories:   

 

 
 

1. 

sterilized chickpeas 12.25 oz (350 g)

Soak the dried chickpeas (250 g) overnight in cold water and cook them the other day until tender. For quicker preparation, prepare the soup from canned chickpeas.

2. 

carrots 8.75 oz (250 g)  unsalted butter ¾ oz (20 g)

Peel carrot, wash it and cut into small cubes. Cook it in butter for 5 minutes.

3. 

potatoes 10.5 oz (300 g)

Peel potatoes, wash them and cut and roast them with the carrot for about 2 minutes.

4. 

water 1 l  salt 1 tsp  bay leaf 3 pcs

Pour the carrot with potatoes over with water, add salt and bay leaf. Cook vegetables until soft.

5. 

whole milk 3.5% 750 ml  flour fine 2 oz (60 g)

Add cooked chickpeas into the soup and milk mixed with flour. Bring to the boil.

6. 

garlic 3 cloves  dried onion 2 tbsp  salt

Add pressed garlic, dried onion and season with salt to taste.

7. 

Stir the soup and allow it to rest for 10 minutes, then serve.

Bon appetit!

 

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