A very simple but nonetheless delicious soup with chickpeas and a delicious cheese souffle.
|Cooking time 120 minutes||Number of servings -|
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.