Creamy soup with Turkish peas
6 servings
30 minutes
Chickpea puree soup is a delicate and nutritious dish rooted in Russian culinary traditions. The rich flavor of chickpeas intertwined with the aroma of leek and meat broth creates a deep, warming composition. Its velvety texture makes the soup particularly cozy, while the addition of potato starch gives it a light thickness. This soup is perfect for cold days, nourishing and warming you up. Serving it with croutons or toast adds a pleasant contrast in texture. In Russian culinary traditions, legume dishes have always been valued for their heartiness and benefits, and this soup is a bright representative of these values. Its simplicity in preparation and rich taste make it a favorite both in everyday menus and for cozy home lunches.
1
Heat oil in a large pot. Add peeled and finely chopped onion and cook on low heat, stirring, for 15 minutes until golden brown. Add 300 ml of broth and simmer for 5 minutes, then remove the pot from heat and combine its contents with the remaining broth.
- Olive oil: 2 tablespoons
- Leek: 2 stems
- Meat broth: 1.5 l
2
Grind the Turkish peas in a blender to make a puree, adding 2 tablespoons of broth to simplify the process. Then send the pea paste to a pot with onion and broth and heat slowly.
- Canned chickpeas: 750 g
- Meat broth: 1.5 l
3
Mix starch in a cup with 2 tablespoons of water until there are no lumps, then pour the mixture into the pot with the soup. Cook on low heat for another 5 minutes. Season to taste. Serve with croutons, toast, or just dry bread.
- Potato starch: 1 teaspoon
- Salt: to taste
