Potato-chickpea sweet and sour soup
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151Thick milk soup with a delicate carrot taste.
recipe,photo-recipe,potatoes,sterilized chickpeas,Vegetable soup
Vegetable soup
Ingredients
Ingredients
| all-purpose flour / plain flour | 1.5 139 | oz kcal | 40 | grams | |
| carrots | 3.5 45 | oz kcal | 100 | grams | |
| olive oil | 3 396 | tbsp kcal | 3 | tablespoon | |
| potatoes | 14 368 | oz kcal | 400 | grams | |
| salt | 1.5 0 | tsp kcal | 1.5 | teaspoon | |
| semi skimmed milk 1,5% | 2.1 240 | cup kcal | ½ | litre | |
| sterilized chickpeas | 10.5 375 | oz kcal | 300 | grams | |
| sugar granulated | 2 41 | tsp kcal | 2 | teaspoon | |
| vinegar | 2 13 | tbsp kcal | 2 | tablespoon | |
| water | 1.05 0 | quart kcal | 1 | litre |
Recipe
1.
carrots 3.5 oz (100 g) • olive oil 3 tbsp • potatoes 14 oz (400 g)
Peel carrots and potatoes. Grate the carrots coarsely and fry on oil. Cut the potatoes into small cubes and add them to the carrots.
2.
salt 1.5 tsp • water 1.05 quart (1000 ml)
Add salt and water. Cook until the potatoes are soft (15 minutes).
4.
semi skimmed milk 1,5% 2.1 cup (500 ml) • all-purpose flour / plain flour 1.5 oz (40 g) • sugar granulated 2 tsp • vinegar 2 tbsp
Mix the flour in the milk and pour the mixture in the soup. Boil, sweeten and remove from the heat. Add vinegar to taste.
5.
Add salt to taste, or sweeten or acidify the soup.
Bon appetit!
