Creamy Chickpea and Smoked Salmon Soup

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Creamy Chickpea and Smoked Salmon Soup
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Health Score:
7,6 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in

Ingredients

for
4
Ingredients
280 grams canned chickpeas
250 grams starchy potatoes
½ stalk Leeks
2 Tbsps butter
500 milliliters Vegetable broth
300 milliliters Champagne
salt
freshly ground peppers
250 milliliters Whipped cream
1 Tbsp Mustard
350 grams smoked Salmon (skinless)
fresh parsley (for garnish)
How healthy are the main ingredients?
SalmonchickpeaspotatoWhipped creamLeekMustard

Preparation steps

1.

Strain the chickpeas in a colander, rinse and drain well. Rinse, peel and dice the potatoes. Thoroughly rinse the leeks and slice the white parts only into rings. Heat the butter in a large pot and sauté the potatoes and leeks until the leeks have softened. Add the vegetable broth and 200 ml (approximately 3/4 cup) of champagne. Stir in about 1/3 of the chickpeas, season with salt and pepper and simmer for about 20 minutes. Purée the soup with an immersion blender until smooth. Stir in the heavy cream, mustard, and remaining chickpeas and champagne.

Cut the smoked salmon into bite-sized pieces. Ladle the soup into bowls and top with the salmon. Garnish with fresh parsley and serve.