Chickpea and Vegetable Soup with Sausage
Ingredients
- Ingredients
- 250 grams chickpeas (soaked overnight)
- 150 grams carrots
- 350 grams Tomatoes
- 150 grams Celery
- 150 grams Leeks
- 1 red chili pepper
- 1 onion
- 3 garlic cloves
- 3 Tbsps olive oil
- 150 milliliters white wine
- 500 milliliters Beef broth
- 1 bay leaf
- salt
- freshly ground peppers
- 2 Sausage (150 grams or approximately 5 oz)
- 2 Tbsps chopped parsley
- 100 grams Crème fraiche (minimum 30% fat content)
Preparation steps
Rinse and drain the chickpeas. Peel the carrots and finely dice. Blanch the tomatoes in boiling water and peel. Halve, remove the seeds and dice finely.
Rinse the celery, remove tough fibers and cut into thin slices. Trim the leeks, rinse, halve and cut into small pieces. Rinse the chile, cut in half lengthwise, remove the seeds and finely chop. Peel the onion and garlic and finely dice.
Heat the olive oil in a large saucepan, sauté the onions and garlic until soft. Add the chickpeas, chile and tomatoes, stir and deglaze with the white wine. Pour in the broth, add the bay leaf and season with salt and pepper. Cook with the lid closed 60-70 minutes. Remove the sausage meat from casings.
10 minutes before end of cooking add the remaining vegetables and meat and continue to cook. Check for seasoning, pour into four small bowls and sprinkle with parsley. Serve topped with cream fraiche.
