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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This recipe comes from Paraguay. Ingredients:
8 cups chicken stock |
2 (15 ounce) cans chickpeas, drained & rinsed |
2 medium onions, chopped |
1 tablespoon cumin |
2 tablespoons flour |
4 tablespoons butter, melted |
1 cup half-and-half cream |
salt and pepper, to taste |
3 tablespoons cilantro, finely chopped |
Directions:
1. Bring the stock, chickpeas, onion, & cumin to a boil. Reduce the heat and simmer for 20 minutes.
2. Puree the mixture in a food processor then return to the pot.
3. Whisk the flour and 2 tablespoons of butter until well blended. Add it to the soup in small amounts, whisking after each addition until smooth.
4. Simmer the soup for 10 minutes. Add the remaining butter and enough cream to reach the desired consistency. Correct seasoning then garnish with cilantro.
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