Chickpeas soup with rosemary and garlic

Description

The recipe for this soup I saw in the television show Julia Vysotskaya. Cook the second time, it turns out very tasty. The original used the bacon, but this time in the cooking process was that the bacon was bad, replaced it with ham, too, very much. I advise everyone to try!!!

Ingredients

Chickpeas

0.5 pack
The Apium graveolens Dulce

2 piece
Leeks

1 piece
Garlic

2 tooth
Rosemary

1 sprig
Salt
Bacon
Olive oil

4 Tbsp

Cooking

Approximately half a pack of chickpea "Mistral" a good wash.

And soak in cold water for at least 4 hours.

Here is the chickpea for 4 hours. Again a good rinse, cover with cold water and put on fire. About 10 minutes to cook on high heat and another 40-50 on slow. Add salt just before serving.

Leeks cut into rings.

Celery stalks cut into slices.

In olive oil fry the garlic

And a sprig of rosemary.

A branch of rosemary to throw away and put in the pan the vegetables, sauté for 5-7 minutes.

When the chickpeas are cooked, drain part of the broth, add the roasted vegetables and chop everything in a blender. Pour the broth to the desired thickness.

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