Chickpea Cream Soup with Duck Breast by Chef John Smith
⏳ Time
25 minutes
🥕 Ingredients
9
🍽️ Servings
3
Description
Chickpea Cream Soup with Duck Breast by Chef John Smith
Ingredients
- Chickpea - 7.1 oz
- Chicken Broth - 1 qt
- Cream - 3 fl oz
- Butter - 1.8 oz
- Duck Breast - 1 piece
- Salt - to taste
- Ground Black Pepper - to taste
- Almond - to taste
- Snap Peas - 3.5 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 356°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.
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