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Potato-chickpea sweet and sour soup

Potato-chickpea sweet and sour soup

    

Thick milk soup with a delicate carrot taste.

Cook

No. of servings

6

Ready in

40 min.

Difficulty

low

 

 

all-purpose flour / plain flour1.5oz40grams
carrots3.5oz100grams
olive oil3tbsp3tablespoon
potatoes14oz400grams
salt1.5tsp1.5teaspoon
semi skimmed milk 1,5%2.1cup½litre
sterilized chickpeas10.5oz300grams
sugar granulated2tsp2teaspoon
vinegar2tbsp2tablespoon
water1.05quart1litre

1. 

carrots 3.5 oz (100 g)  olive oil 3 tbsp  potatoes 14 oz (400 g)

Peel carrots and potatoes. Grate the carrots coarsely and fry on oil. Cut the potatoes into small cubes and add them to the carrots.

2. 

salt 1.5 tsp  water 1.05 quart (1000 ml)

Add salt and water. Cook until the potatoes are soft (15 minutes).

3. 

sterilized chickpeas 10.5 oz (300 g)

Add sterilized or pre-cooked chickpeas.

4. 

semi skimmed milk 1,5% 2.1 cup (500 ml)  all-purpose flour / plain flour 1.5 oz (40 g)  sugar granulated 2 tsp  vinegar 2 tbsp

Mix the flour in the milk and pour the mixture in the soup. Boil, sweeten and remove from the heat. Add vinegar to taste.

5. 

Add salt to taste, or sweeten or acidify the soup.

Bon appetit!

 

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