Artichoke Soup With Peas
MATERIALS
5 tablespoons of olive oil
1 onion
3 Potatoes
1 Fennel
4 Artichokes
200 g of peas
2 sprigs of fresh thyme
1 lemon
1.5 lt Chicken stock
4 slices of Bacon
Salt, pepper
PREPARATION OF
Chop the onion, potatoes, artichokes and fennel.
Fry the onion in olive oil until it gets a light color.
Add the potatoes, fennel, artichokes and peas and cook together for 5 minutes. Scrape the thyme and add it. Add the lemon peel in strips, squeeze the juice from the half.
Add the chicken stock and cook until all the vegetables are soft.
Puree with a blender. If necessary, add water or chicken stock.
Chop the bacon into thin strips or small pieces. Cook until crispy in a pan without oil.
Serve the soup with bacon crunch and fresh thyme.
MATERIALS
30g Chickpea
25g Dry kidney bean
50g Siyez wheat
10 sprigs of fresh mint
15 sprigs of Parsley
3 fresh onions
600 g Yoghurt
1.5lt Drinking water
Salt
PREPARATION OF
Boil the chickpeas that you had soaked in water the night before, until they are soft and strain.
In a separate pot, boil the kidney beans for 10 minutes. After filtering the water repeat the same process and boil for another 10-15 minutes and strain.
In a separate pot, cook the einkorn bulgur for 20 minutes and strain.
Remove the fresh herbs from the stems and finely chop the green parts.
Finely chop the spring onion.
In a large bowl, mix yogurt, fresh herbs, and your cooked legumes.
Slowly feed the water into this mixture until the desired consistency is achieved.
Season with salt and put in the Grundig refrigerator.
