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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.

Note

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 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.

Cooking schedule