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Chickpea soup, smoked bacon and old cheddar

Appetizers, Vegetables and Fruits, Cheese

Smooth chickpea soup topped with crispy bacon and aged cheddar chips.

L'idée déco

Using canned chickpeas saves a lot of time, but you can also use dried beans, rehydrate them overnight and cook them for about 2 hours in the chicken broth.

Ingredients

Recipe for 4 persons

For the soup

1 Can(s)
Chickpeas
1 Unit(s)
Onion
125 Ml
White wine
500 Ml
Chicken stock
60 Gr
Old cheddar
100 Gr
Smoked bacon
60 Gr
Sour cream
3 Sprig(s)
Parsley
4 Sprig(s)
Thyme
  • Olive oil
  • Salt and pepper

Preparation time: 30.00 min

  • General preparation

    Rinse the chickpeas under cold water. Cut the bacon into small pieces and fry it in a small skillet until crisp. Chop the onion. Chop the parsley. Chop the thyme leaves. Make aged cheddar shavings.

  • For the soup

    In a large saucepan, use the bacon fat to sauté onion and fresh thyme. Then add the chickpeas, salt and pepper. Deglaze with white wine and let reduce for a few minutes. Add chicken broth and simmer for 15 to 20 minutes. Using a hand mixer, mix the soup until very smooth.

  • To serve

    In a bowl, pour your soup, and garnish with a spoon of sour cream, aged cheddar shavings, crispy bacon and a little bit of chopped parsley.

Using canned chickpeas saves a lot of time, but you can also use dried beans, rehydrate them overnight and cook them for about 2 hours in the chicken broth.

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