Chickpea Soup

Name: Chickpea Soup
Prep time: 60 min
Total time: 60 min
Yield: 6
Cuisine: Slovak
Ingredients: 1 Konzerva Chickpeas; 1 KS Potatoes; 1 KS Shallot; 1 ČL Salt; 1/3 ČL Ground black pepper; 3 PL Oil; 1 plátok Butter; Bread; 1 kelímok Sweet cream

60 min

Easy

6 portions

(4.5 / 5 from 4 votes)

Preparation 60 min

Difficulty Easy

Portions 6

Views 14975x

Author

Iveta Lapínová

54 recipes

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Ingredients

1 Can Chickpeas
1 PC Potatoes
larger
1 PC Shallot
can also be leek
1 Tbsp Salt
to taste
1/3 Tsp Ground black pepper
to taste
3 Tbsp Oil
1 slice Butter
Bread
for toasting
1 cup Sweet cream
200ml

Instructions

Finely chop the shallot and sauté in oil, add chickpeas from the can with the juice. Peel the potato, cut into cubes, and add to the chickpeas. Add about half a liter of water and simmer until soft.

Then blend everything with an immersion blender, pour in sweet cream and simmer briefly. Remove the soup from heat and when it stops boiling, add a slice of butter, let it melt gently, and then stir the soup.

Toast the bread on a dry pan. I add potatoes (crumbled) to creamy soups instead of flour, because I think I simply don't need it there. But feel free to thicken the soup with flour.