Red onion and cheese soup with tempura and bread

60 min
Traces of soy
Traces of 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 0.278 kg
Water 0.167 l
Sourdough 0.056 kg
Sugar 0.011 kg
Flour enhancer 2.778 g
Yeast 11.111 g
Table salt 5.556 g
Skimmed powdered milk 6.944 g

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.


  • 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 5.51 g
Saturates 4.79 g
Monounsaturated fatty acids 10.7 g
Polyunsaturated fatty acids 4.24 g
Cholesterol 15.52 mg
Calcium 330.98 mg
Iron 3.04 mg
Zinc 1.43 mg
Vitamin A 97.8 ug
Vitamin C 22.96 g
Folic acid 87.37 ug
Salt (Sodium) 941.87 mg
Sugars 3.61 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.