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Alba Chickpeas potatoes et SORBITIO

Alba Chickpeas potatoes et SORBITIO

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

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ingredientia

adjust Servings:

	450 g fricti ciceris
	2 potatoes
	1 CAROTA
	1 coast apium
	2 summas carpere thyma
	degustare Virgin extra Olive Oil
	degustare salis
	vegetabilis ius

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Italiae

35
serves 4
easy

ingredientia

450 g fricti ciceris
2 potatoes
1 CAROTA
1 coast apium
2 summas carpere thyma
degustare Virgin extra Olive Oil
degustare salis
vegetabilis ius

directiones

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1 factum	Primo, heat the extra virgin olive oil in a pot with the two thyme sprigs.
2 factum	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 factum	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 factum	denique, add the chickpeas and the vegetable broth until all the vegetables are covered.
5 factum 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 factum	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.