Italian Potage Recipe
Ingredients to make Italian Potage:
- 200 grams of chickpeas soaked for 12 hours
- 1 full face
- 1 large onion, chopped
- 1 leek in rings and green leaves
- 2 medium potatoes in small cubes
- 1 teaspoon tomato extract
- a few sprigs of basil
- 100 grams of pumpkin cut into cubes
- 1 carrot diced
- Salt
- Pepper
- 80cc of oil
How to make Italian Potage:
1
Put the chickpeas and their soaking water in a saucepan with the sprigs of basil, and the very green parts of the leek. Boil slowly, without salt, for a few minutes.
2
Then add the caracul, cover and continue cooking slowly, without salting, until the chickpeas are tender. Salt, remove the skin of the onion, the leek leaves and the basil, along with the bone with meat, putting it on a plate and removing all the meat it had, cutting it into small pieces and returning them to the saucepan along with the onion, leek, carrot, potatoes and pumpkin.
3
All these ingredients will be added gradually, to avoid cooling the cooking broth, which is very important for the chickpeas. Then the tomato extract diluted in 1 cup of boiling water will be added.
4
Boil covered and slowly until all the vegetables are cooked, salt and pepper as necessary at the end of cooking. Serve this soup by placing part of all the ingredients on each plate. The dark skin of the onion gives a special color to the broth.
