Chickpeas cream soup

Author: Marta Krzykawska – thyssenkrupp Materials Poland

INGREDIENTS

• 1 cup of chickpeas

• 1 onion

• 1 clove of garlic

• 1 large potato

• 1 leek

• 1 carrot or a mix of vegetables

• 2 tbs of butter

• 1 tbs of olive oil

• 1 cup of vegetable broth

• salt, pepper, green parsley

• 1 tbs soy sauce

• 50 ml of cream 30%

STORY

I got the recipe for chickpeas cream soup from my brother who loved culinary experiments. Chickpea soup has always been the perfect family way to cheer up and smuggle vegetables for fussy eaters. You could put practically any vegetable left in the fridge into the soup, and the greener leaves the leek had - the greener the soup was.

DIRECTIONS

1. Pour 1 cup of chickpeas pour cold water and leave overnigdht to soak.
2. Then cook until soft with the addition of salt, covered, for about 2 hours.
3. In a pan, fry the diced onion in butter nd olive oil. Add chopped Garlic.
4. Add the chopped leek and fry, stirring every now and then, for about 2 minutes.
5. Add the carrot, peeled and diced potato and fry another minute.
6. Add the chickpeas along with the water in which they were cooked
7. Pour in the hot broth and bring to a boil.
8. Season with salt, pepper and a 1 tablespoon soy sauce, cover and cook until vegetables are tender, about 15 minutes.
9. Blend throughly with a blender until creamy
10. Add 50 mililitres of cream 30% and mix again
11. Add chopped green parsley

DIRECTIONS

1. Pour 1 cup of chickpeas pour cold water and leave overnigdht to soak.
2. Then cook until soft with the addition of salt, covered, for about 2 hours.
3. In a pan, fry the diced onion in butter nd olive oil. Add chopped Garlic.
4. Add the chopped leek and fry, stirring every now and then, for about 2 minutes.
5. Add the carrot, peeled and diced potato and fry another minute.
6. Add the chickpeas along with the water in which they were cooked
7. Pour in the hot broth and bring to a boil.
8. Season with salt, pepper and a 1 tablespoon soy sauce, cover and cook until vegetables are tender, about 15 minutes.
9. Blend throughly with a blender until creamy
10. Add 50 mililitres of cream 30% and mix again
11. Add chopped green parsley