How to make chickpea and potato soup, recipe with lard or bacon of your choice to be cooked in vegetable broth and served with rosemary croutons.
Ingredients for 4 portions
- 4 tablespoons of extra virgin olive oil
- 8 dl vegetable broth
- 30 g of butter
- 30 gr white flour
- 12 small slices of bread
- 40 gr grated pecorino cheese
- 400 gr of boiled chickpeas
- 8 rosemary florets
- 2 potatoes
- 2 sprigs of thyme
Recommended readings- How to make ricotta and spinach tortelli from Maremma
- Timbale of rice and baked eggplant
- Tagliatelle with saffron sauce and mussels
- Pasta with gorgonzola and cooked ham
- Tagliatelle with shrimp and peppers
- 5 sage leaves
- 1 clove of garlic
- 50 g of lard or bacon of your choice
- salt and pepper
How to prepare chickpea and potato soup
Drain the chickpeas, setting aside 5 tablespoons of the preserving liquid, then peel the potatoes and cut them into cubes. Finely chop half the rosemary together with thyme, sage, garlic and lard or bacon of your choice.
In a saucepan, heat a tablespoon of oil, add the prepared batter and let it sizzle, then add the potatoes, chickpeas, their preservation water and two deciliters of broth, simmer for fifteen minutes and blend everything until a homogeneous mixture, then adjust salt and pepper.
In another pan, melt the butter, add the flour and mix until a nutty color is obtained, then pour the remaining warm broth flush, continuing to mix so that no lumps form.
Bring to a boil and cook for ten minutes, stirring frequently, then mix the chickpea mixture and allow to heat for a few minutes.
Arrange the slices of bread in a pan covered with parchment paper, drizzle them with the remaining oil and distribute the remaining rosemary shredded together with the pecorino cheese.
Invine serve the hot chickpea cream, along with the rosemary croutons.
