For 6 people
Preparation time: 30 minutes
600 g cooked chickpeas (240 g dry)
30 cl of their cooking juice
100 g onions
200 g white leeks
60 g white ham
1⁄2 teaspoon of grated nutmeg
10 cl of cream (optional)
1 tablespoon of olive oil
1 tablespoon of chopped chervil
Salt and pepper
Preparation
1.Peel and chop the onions, cut the leek whites into thin slices.
2.In a sauté pan put the olive oil, melt the onions and leeks without coloring them.
3.Add the nutmeg.
4.Wet with the cooking juices, cook for 15 to 20 minutes.
5.Add the chickpeas at the end of cooking and bring to the boil.
6.Mix to obtain a velvety texture and add the cream if you deem it necessary.
7.In the soup plates, add the slices of ham and the chervil.
8. Serve on a plate.
Culinary tip
Replace the chickpeas with white beans and the pork with pieces of duck confit! A Sarlat version.
Good to know
How to cook chickpeas
To have 600 g of cooked chickpeas, start with about 240 g of dry product. Mandatory soaking: 12 hours in 2 volumes of water – promotes digestion. Rinse with cold water. Cook, starting with cold water in 3 parts unsalted water.
Indicative cooking time after boiling
2 to 3 hours with cover over low heat.