{"id":2876,"date":"2021-08-04T11:49:54","date_gmt":"2021-08-04T09:49:54","guid":{"rendered":"https:\/\/www.frantoiorinalducci.it\/?p=2876"},"modified":"2021-08-04T11:50:35","modified_gmt":"2021-08-04T09:50:35","slug":"chickpea-and-potato-velvet-soup-with-salted-ricotta-cheese","status":"publish","type":"post","link":"https:\/\/www.frantoiorinalducci.it\/en\/chickpea-and-potato-velvet-soup-with-salted-ricotta-cheese\/","title":{"rendered":"Chickpea and Potato Velvet Soup with Salted Ricotta Cheese"},"content":{"rendered":"
<\/div><\/div>

Velvet Soup: What it is<\/h2><\/h1><\/div>

Velvet soup is a healthy and nourishing dish which is easy to prepare and permits to fully appreciate the taste of each ingredient.
\nIt differs from its \u201ccousins\u201d, the soup and the broth, insofar that it requires only 2 or maximum 3 ingredients, but the combinations are several.
\nAs an example:<\/p>\n

\uf0b7 potato and leak velvet soup
\n\uf0b7 zucchini and potato velvet soup
\n\uf0b7 carrot and potato velvet soup<\/p>\n

Today we would like to suggest you a different combination:\u00a0chickpea and potato velvet soup with salty ricotta cheese.
\nWear your apron and have fun!<\/p>\n<\/div>

Ingredients<\/h1><\/div>\n
\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Product<\/th>\nQuantity<\/th>\n<\/tr>\n<\/thead>\n
Boiled Chickpeas<\/td>\n600 gr.<\/td>\n<\/tr>\n
Large Potatoes<\/td>\n1<\/td>\n<\/tr>\n
Carrots<\/td>\n1<\/td>\n<\/tr>\n
Celery Ribs<\/td>\n1<\/td>\n<\/tr>\n
Cloves of Garlic<\/td>\n1<\/td>\n<\/tr>\n
Onion<\/td>\nto taste<\/td>\n<\/tr>\n
Salty Ricotta Cheese<\/td>\n–<\/td>\n<\/tr>\n
Sea Salt<\/td>\n–<\/td>\n<\/tr>\n
Oil<\/td>\n–<\/td>\n<\/tr>\n
Black Pepper<\/td>\n–<\/td>\n<\/tr>\n
Vegetable Broth<\/td>\n–<\/td>\n<\/tr>\n
Rosemary<\/td>\n–<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n

Preparation time<\/h3><\/div>

~ 45 min<\/p>\n<\/div>

Level of difficulty<\/h3><\/div>

Easy<\/p>\n<\/div>

Calories<\/h3><\/div>

~ 400 Kcal (per serving)<\/p>\n<\/div>

Cost<\/h3><\/div>

\u20ac<\/p>\n<\/div>

Preparation<\/h1><\/div>

First things first, to obtain an excellent Chickpea and Potato Velvet Soup with Salty Ricotta Cheese you need a good saut\u00e9. 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.<\/p>\n

Cut the potato into small pieces and add it to the saut\u00e9. Brown the potato for a few minutes, stirring any now and then.
\nPour a ladle of broth and let cook for 10 minutes.<\/p>\n

Add the chickpeas \u2013 previously boiled \u2013, the salt and mix thoroughly. Let simmer for 30 minutes. Remember to pour some more broth any now and then.<\/p>\n

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.<\/p>\n

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.<\/p>\n

Bon Appetit!<\/em><\/p>\n<\/div><\/div><\/div>

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