| Recipe from the Black Countess of Potato and Chickpea Soup Ingredients250 g dried chickpeas1 carrot4 sage leaves40 g lard 6 tablespoons extra virgin olive oil1 rosemary sprig2 potatoes1 onion1 celery stalk1 garlic clove1 bunch of parsley salt Preparation Let the chickpeas soak for 24 hours in cold water. Peel the carrot, peel the onion and garlic and peel the celery. Prepare a mixture of chopped vegetables with lard, sage and rosemary, then let it wilt in a saucepan with 3 tablespoons of oil. Add the drained chickpeas and cover with plenty of cold water. Bring to the boil and cook over low heat for 2 hours. Peel the potatoes, rinse them, then cut them into slices. Salt the soup, add the potatoes and let it cook for another 20 minutes. Take half of the soup, cool it briefly in a bain-marie of water and ice, pass it through a vegetable mill and pour it back into the saucepan. Bring back to the boil, remove from the heat, season with a handful of chopped parsley and complete with a drizzle of raw oil. |
