Sono partita per fare una minestra di verdura but I realized that in this heat that afflicts us still would have been too much! So I decided to opt for a creamy warm ... Not that this is comparable to a grenade, but one has to eat ...
At first I wanted to cook a vegetable soup But I Realized That in this weather conditions (still too hot!) It Would Be a suicide! At the end I Decided for a warm velouté (I know ... is not a water ice Indeed ... But we need to eat something) ...
We ate in four.
First of all, chick peas, dried ones if you put them to soak for at least 8-10 hours in cold water. Drain and rinse them then put them in cold water and cook for about 2 hours, must be constantly covered with water then add it if necessary. Add salt only after cooking. In a saucepan, sauté in olive oil, chopped onion and a sprig of rosemary 100g of chickpeas and add two medium potatoes cut into cubes. Cook for a while, add salt and pepper, then cover with water. Cook for about an hour. Spend it all with the immersion blender, add half a package of cream. Season with salt and let cool. Garnish with a few peas and a sprig of rosemary, sprinkle with curry and served with toasted croutons.
First of all, chick peas, dried ones if you put them to soak for at least 8-10 hours in cold water. Drain and rinse them then put them in cold water and cook for about 2 hours, must be constantly covered with water then add it if necessary. Add salt only after cooking. In a saucepan, sauté in olive oil, chopped onion and a sprig of rosemary 100g of chickpeas and add two medium potatoes cut into cubes. Cook for a while, add salt and pepper, then cover with water. Cook for about an hour. Spend it all with the immersion blender, add half a package of cream. Season with salt and let cool. Garnish with a few peas and a sprig of rosemary, sprinkle with curry and served with toasted croutons.
We ate in four persons.
First of all the chickpeas: if you use dried ones, put them in cold water for 8-10 hours at least. Drain them and wash under current water, then put them in a pot with cold water and cook over medium heat for 2 hours; chickpeas must be always covered with water, add it if necessary. Add in salt only when cooked.
In a saucepan put some olive oil and let a chopped onion and a sprig of rosemary brown; add 100gr of chickpeas and two medium potatoes cut in cubes. Cook gently for a while, add in salt and pepper then cover with water. Cook for about an hour. Mix all with a blender adding in 70gr of cream. Salt if necessary and let the soup cool down. When it's warm garnish with some chickpeas, a piece of rosemary, sprinkle with curry and serve with toasted croutons.
First of all the chickpeas: if you use dried ones, put them in cold water for 8-10 hours at least. Drain them and wash under current water, then put them in a pot with cold water and cook over medium heat for 2 hours; chickpeas must be always covered with water, add it if necessary. Add in salt only when cooked.
In a saucepan put some olive oil and let a chopped onion and a sprig of rosemary brown; add 100gr of chickpeas and two medium potatoes cut in cubes. Cook gently for a while, add in salt and pepper then cover with water. Cook for about an hour. Mix all with a blender adding in 70gr of cream. Salt if necessary and let the soup cool down. When it's warm garnish with some chickpeas, a piece of rosemary, sprinkle with curry and serve with toasted croutons.
