Red onion and cheese soup with tempura and bread

60 min
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Soy
Soy
Ingredients for 5 portions
Ingredients for portions/units
Chickpeas 0.05 kg
Red onion 0.4 kg
Water 0.3 l
Creamed corn 0.006 kg
Parmesan cheese 0.08 kg
Onion 0.05 kg
Tempura 0.05 kg
Green pepper 0.03 kg
Plain flour 0.03 kg
Chives 6.0 g
Table salt 0.0 g
Olive oil 0.05 l
Sliced bread 0.5 ud
Patissiere flour 0.25 kg
Sourdough 0.05 kg
Water 0.15 l
Yeast 10.0 g
Skimmed powdered milk 6.25 g
Sugar 0.01 kg
Flour enhancer 2.5 g
Elaboration

For the soup:

  • Soak the chickpeas in plenty of salted water for at least 8 hours.
  • Drain and wash with cold water.
  • Peel and chop the onion into julienne style.
  • In a casserole or pressure cooker, sauté the onion with a little olive oil.
  • Add the chicken carcass, the chickpeas and cover with water.
  • Cook for at least 2 and a half hours or 2 hours and 45 minutes in a pressure cooker.
  • After this time, remove the carcass and blend the chickpeas.
  • Strain the soup.
  • Thicken with cornstarch.
  • Add the grated cheese and melt in the broth stirring with a wooden spoon.
  • Season.

For the garnish:

  • Cut the bread into cubes and fry.
  • Peel and slice the onion, baste with the tempura mixture and fry.
  • Wash and cut the green pepper into rings, cover in flour and fry.
  • Chop chives.

SET UP

  • Arrange the warm soup in a small glass.
  • Add the fried bread garnish and the tempura of onion.
  • Decorate with the fried green pepper and chives.
Nutritional information (1 portion)
Fiber 6.24 g
Saturates 4.76 g
Monounsaturated fatty acids 10.61 g
Polyunsaturated fatty acids 4.09 g
Cholesterol 15.5 mg
Calcium 332.73 mg
Iron 3.28 mg
Zinc 1.6 mg
Vitamin A 97.48 ug
Vitamin C 22.95 g
Folic acid 88.97 ug
Salt (Sodium) 927.6 mg
Sugars 3.3 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.