Description
A very simple but nonetheless delicious soup with chickpeas and a delicious cheese souffle.
Ingredients
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Chicken
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Chickpeas
150 g
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Carrots
0.5 piece
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Onion
1 piece
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Pepper
0.25 piece
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Tomato
0.5 piece
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Garlic
2 tooth
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Figure
3 Tbsp
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Butter
40 g
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Flour
1 Tbsp
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Milk
200 ml
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Coriander
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Cheese
2 Tbsp
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Chicken egg
2 piece
Cooking
Boil chicken broth (I did before). Soak the chickpeas in cold water. Extracted from the broth the chicken, place the chickpeas and boil for about 45-50 minutes.
Meanwhile, fry the onion and carrot until soft...
Add chopped bell pepper, tomato (peeled and chopped) and garlic, grated on a fine grater. Continue to cook on medium heat.
In the broth add the rice and chicken cut into small pieces. Cook until half cooked rice.
Add zazharku and sprinkle with salt.
In parallel, melt in the butter. Add to it the flour, dissolve without lumps.
To the milk add salt and coriander, bring to the boil and pour into the pan. Stir thoroughly, bring to a boil and remove from heat.
Add cheese, grated on a fine grater.
Separate the whites from the yolks. Yolks sent in, slightly chilled, mass. Mix thoroughly.
Proteins whisk in a solid foam and sent to the cheese mass. Gently but thoroughly stir the mixture.
The soup can be served as portions in pots. To do this, we fill the pot of soup. And gently spread on top 2 tablespoons of the cheese mass.
If you don't want to use pots, then spread the cheese mass into molds, greased with vegetable oil and dusted with flour. He and the other option is send in a preheated 230* oven for 15 minutes.
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