Legume creams are a great way to increase the intake of these healthy foods, which can perfectly replace the potato as a texturizer to give them body (and increase the feeling of satiety). Try this in your regular cream of vegetables and you will also reduce the cooking time, as potatoes always take the longest to cook.
Productos con los que prepararla
Ingredients
- 2 medium onions (300 g)
- The white part of a leek (about 150 g)
- 4 tablespoons of olive oil (60 ml)
- ½ teaspoon cumin powder (3 g)
- 750 ml chicken or vegetable broth (or water)
- 400 g cooked chickpeas
- Salt
- Pepper
- 100 g diced bacon
Instructions
- Place the blade accessory in the Chefbot’s glass. Add the onions, peeled and cut in four, and the white leek, without the outer layers and cut into pieces. Set for 12 seconds at speed 6 and close.
- Open the Chefbot glass, remove the blade accessory and insert the stir paddle accessory. Add the 60 ml of olive oil and a little salt, program 12 minutes at 110℃, speed 1 and close.
- Open the Chefbot’s glass and add the 750 ml of broth, the 400 g of chickpeas (if desired, keep some for decoration) and the 3 g of cumin powder. Settle for 17 minutes at 110℃, speed 1 and close.
- Open the glass of the Chefbot and, when it can be done without burning, remove the stir paddle accessory and insert the blade accessory. Program 1 minute at speed 10 and close the glass.
- Open the Chefbot’s glass and taste the cream, taking care not to burn yourself. Add salt if necessary and pepper. Set at speed 10 for 1 minute and close the glass.
- Place the cubes of bacon or pancetta in a frying pan over medium heat and let them sweat until they lose some of their fat. Turn up the heat a little to make them crunchy. Serve the cream with the reserved chickpeas, crispy bacon cubes and more pepper.