Thick milk soup with a delicate carrot taste.
recipe,photo-recipe,potatoes,sterilized chickpeas,Vegetable soup,Seasonal recipes
No. of servings
Peel carrots and potatoes. Grate the carrots coarsely and fry on oil. Cut the potatoes into small cubes and add them to the carrots.
Add salt and water. Cook until the potatoes are soft (15 minutes).
sterilized chickpeas 10.5 oz (300 g)
Add sterilized or pre-cooked chickpeas.
Mix the flour in the milk and pour the mixture in the soup. Boil, sweeten and remove from the heat. Add vinegar to taste.
Add salt to taste, or sweeten or acidify the soup.