Chickpea Cream Soup with Duck Breast by Chef John Smith
Soups • World
Description
Chickpea Cream Soup with Duck Breast by Chef John Smith
Ingredients
- Chickpea 5 oz
- Chicken Broth 0 qt
- Cream 5 fl oz
- Butter 0 oz
- Duck Breast 1 piece
- Salt to taste
- Ground Black Pepper to taste
- Almond to taste
- Snap Peas 5 oz
Step-by-Step Guide
Step 1
Boil the chickpeas in chicken broth (500 ml).
Step 2
Strain the chickpeas through a sieve and blend with a small amount of chicken broth until smooth. Add the remaining broth. Add cream and butter. Blend again.
Step 3
Blanch the snap peas for 3 minutes. Cut into strips.
Step 4
Sear the duck skin-side down without oil for two minutes. Then bake it for 10 minutes in the oven at 355°F.
Step 5
Let the duck cool and cut it into strips.
Step 6
Season the soup with salt, pepper, and almond oil. Add the strips of snap peas and duck as a garnish.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!