CHICKPEA CREAM WITH AROMATIC OIL

Procedure

- For the vegetables

1. Attach the Food processor with disc no. 4 to the Kenwood.
2. Peel 1 medium carrot, 1 medium potato, then remove the strings from a large celery stalk.
3. Cut the onion, carrot and potato into quarters and the celery in half lengthwise.
4. Set the speed to 4 and chop the vegetables.

- For the aromatic oil

1. Heat 50g of oil with 1 clove of garlic, a sprig of rosemary and thyme.
2. Set the temperature to 65°C and leave to flavour for 10 minutes.
3. Pour the aromatic oil into a bowl and set aside.

- For cooking

1. In the same steel bowl pour the chopped vegetables, attach the hook with mixing spatula with its support. Brown the chopped vegetables at 98°C for 6 minutes.
2. Combine 600g of cooked chickpeas, 6 cherry tomatoes cut in half, cover with boiling water, add a sprig of thyme, a generous pinch of fine salt and continue cooking for 15 minutes at 100°C - 105°C.

- Service

1. Once ready, pour the vegetables little by little into the Thermoresist Blender and blend at speed 4 until you obtain a smooth cream.
2. Season with salt.
3. Serve the soup with a drizzle of aromatic oil and a few thyme leaves.

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