Red onion and cheese soup with tempura and bread
60 min
Temperature:
Warm
Allergens:
Ingredients for 5 portions
Calculate portions
Poultry carcasse
0.1 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
Flour enhancer
2.778 g
Yeast
11.111 g
Table salt
5.556 g
Sunflower oil
0.022 l
Skimmed powdered milk
6.944 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)
Energy
576.6
kcal
Carbohydrates
78.38
g
Proteins
17.39
g
Lipids
20.68
g
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.
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