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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

medium

 

Categories:   

 

all-purpose flour / plain flour2oz60grams
bay leaf3pcs3pieces
carrots8.75oz250grams
dried onion2tbsp2tablespoon
garlic3cloves3cloves
potatoes10.5oz300grams
salt1tsp1teaspoon
salt-
sterilized chickpeas12.25oz350grams
unsalted butter0.75oz20grams
water1.05quart1litre
whole milk 3.5%3.2cup750milliliters

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 0.75 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 1.05 quart (1000 ml)  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% 3.2 cup (750 ml)  all-purpose flour / plain flour 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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