Velvet Soup: What it is
Velvet soup is a healthy and nourishing dish which is easy to prepare and permits to fully appreciate the taste of each ingredient.
It differs from its “cousins”, the soup and the broth, insofar that it requires only 2 or maximum 3 ingredients, but the combinations are several.
As an example:
potato and leak velvet soup
zucchini and potato velvet soup
carrot and potato velvet soup
Today we would like to suggest you a different combination: chickpea and potato velvet soup with salty ricotta cheese.
Wear your apron and have fun!
Ingredients
| Product | Quantity |
|---|---|
| Boiled Chickpeas | 600 gr. |
| Large Potatoes | 1 |
| Carrots | 1 |
| Celery Ribs | 1 |
| Cloves of Garlic | 1 |
| Onion | to taste |
| Salty Ricotta Cheese | – |
| Sea Salt | – |
| Oil | – |
| Black Pepper | – |
| Vegetable Broth | – |
| Rosemary | – |
Preparation time
~ 45 min
Level of difficulty
Easy
Calories
~ 400 Kcal (per serving)
Cost
€
Preparation
First things first, to obtain an excellent Chickpea and Potato Velvet Soup with Salty Ricotta Cheese you need a good sauté. Pour some oil in a pan with the carrot, the garlic, the onion, the celery and the rosemary tied up and place on a slow flame.
Cut the potato into small pieces and add it to the sauté. Brown the potato for a few minutes, stirring any now and then.
Pour a ladle of broth and let cook for 10 minutes.
Add the chickpeas – previously boiled –, the salt and mix thoroughly. Let simmer for 30 minutes. Remember to pour some more broth any now and then.
After 30 minutes, remove the rosemary and use a mixer to blend everything. In case the velvet soup is too dense, add a bit more broth.
Finally, serve in bowls having care to season your velvet soup with freshly grinded black pepper, a few needles of rosemary, a generous drizzle of extra-virgin olive oil, and grated salty ricotta cheese.
Bon Appetit!
RIMANI AGGIORNATO
