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Kokoye Pois ak pòmdetè soup

Kokoye Pois ak pòmdetè soup

Name: Creamy Chickpeas and Potatoes Soup
Yield: 4
Cuisine: Italian
Ingredients: Chickpeas: 450 g; Potatoes: 2; Carrot: 1; Celery: 1 coast; Thyme: 2 sprigs; Extra Virgin Olive Oil: to taste; Salt: to taste; Vegetable Broth

Kòmanse Lekti Mode

m '

0 0

pataje
4,135 Pwen de vi
Fè tankou 1

engredyan

ajiste Pòsyon:

	450 g chich
	2 Pòmdetè
	1 kawòt
	1 coast seleri
	2 branch tim
	Goute Siplemantè Vyèj lwil oliv
	Goute sèl
	legim Bouyon

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karakteristik:

cuisine:

Italyen

35
sèvi 4
Fasil

engredyan

450 g chich
2 Pòmdetè
1 kawòt
1 coast seleri
2 branch tim
Goute Siplemantè Vyèj lwil oliv
Goute sèl
legim Bouyon

Esplikasyon

chich vejetalyen soup la krèm se tipik plat la cho ak dinamize ki se ideyal pou chofe moute pandan sa yo aswè frèt kote ou vle yon bon bagay, an sante ak entérésan. Trè kèk engredyan epi li se majik la te fè, nou se asire w ou pral prepare sa a krèm nan chich sou yo ak sou onrce goute.

etap

1 Fèt	Premyeman, heat the extra virgin olive oil in a pot with the two thyme sprigs.
2 Fèt	Chop the carrot and celery and add them to the pot once the oil is hot, then stir fry for 5 minutes together with a pinch of salt.
3 Fèt	Peel the potatoes and cut into fairly small cubes, pour them into the pot and let them brown for a few minutes on a fairly lively flame.
4 Fèt	Finalman, add the chickpeas and the vegetable broth until all the vegetables are covered.
5 Fèt 20	Bring everything to a boil, then cover with a lid and lower the heat so that the broth continues to simmer, and cook for 15-20 minutes until the vegetables are soft.
6 Fèt	Turn off the heat, remove the thyme sprigs and blend everything with an immersion blender until you have a smooth and homogeneous cream (if you want you can keep aside a few tablespoons of vegetables for the decoration of the dishes). If it is too thick, lengthen with a little broth, on the contrary leave it on the stove to dry until the desired density is reached. Serve immediately hot, completing each dish with fresh thyme and, if you have, some pink pepper.