Chickpea soup with bacon, peas and potatoes
Weight of one portion
330 ml
Weight of one portion (g) +-10 %Allergens
1a, 9, 12
Materials
| Potatoes | 30 g |
| Beef broth | 1,5 g |
| Dried chickpeas | 40 g |
| Garlic | 2 g |
| Peas | 25 g |
| Rosemary | 1 g |
| Smoked bacon | 25 g |
| Salt | 2 g |
| Yellow onion | 20 g |
| Plain flour | 10 g |
Kalorické tabulky
Soup| Energy | Fats | Carbohydrates | Protein | |
|---|---|---|---|---|
| Food without side dishes | 1738 kJ | 23,59 g | 38,08 g | 12,68 g |
Description
Soak the chickpeas in water and cook until tender. Dice the pork belly and fry until golden brown. Remove from the rendered fat. Add chopped onion and sliced garlic to the pork fat and sauté until golden. Dust with flour and make a roux, then add the chickpea broth. Add half of the cooked chickpeas and beef broth. Simmer for 15 minutes while stirring constantly, then blend with an immersion blender until smooth. Add the second half of the cooked chickpeas, diced boiled potatoes, peas, season with salt, and simmer briefly. Finally, add finely chopped rosemary and the fried pork belly cubes.
List of allergens 1. Cereals containing gluten (1a - wheat; 1b - rye; 1c – barley; 1d – oats; 1e – spelt; 1f – kamut) | 2. Crustaceans and products thereof | 3. Eggs and egg products | 4. Fish and fish products | 5. Groundnuts (peanuts) and products thereof | 6. Soya beans (soya) and products thereof | 7. Milk and milk products | 8. Nuts and products thereof (8a – almonds; 8b – hazelnuts; 8c – walnuts; 8d – cashew nuts; 8e – pecans; 8f – Brazil nuts; 8g – pistachios; 8h – macadamia nuts) | 9. Celery and products made from it | 10. Mustard and mustard products | 11. Sesame seeds (sesame) and products thereof | 12. Sulphur dioxide and sulphites | 13. Lupines and products thereof | 14. Molluscs and products thereof