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    Creamy Broccoli Soup, Crispy Paprika Chickpeas and Grana Padano Riserva
    Difficulty
    Easy
    		Preparation
    T460 min
    		Servings for
    4 people
    Crema di broccoli ceci croccanti alla paprika e Grana Padano Riserva p IMG_4279

    Ingredienti

    450 g broccoli
    50 g Grana Padano Riserva
    150 g precooked chickpeas
    500 ml vegetable stock
    100 g low-fat yoghurt
    300 g potatoes
    1 shallot
    extra virgin olive oil
    paprika
    salt
    pepper


    Grana Padano RiservaSoups

    Preparation

     

    STEP 1

    Fry the chopped shallot in a skillet with a drizzle of extra virgin olive oil.

     

    STEP 2

    Add the broccoli and cubed potatoes, pour in the hot broth and cook over medium heat for 30-35 minutes, seasoning with salt and pepper to taste.

    STEP 3

    Using an immersion blender, purée until the mixture is smooth and creamy.

    STEP 4

    Toast the chickpeas in a non-stick frying pan with a drizzle of extra virgin olive oil, salt, pepper and paprika, over medium heat until golden.
    Serve the creamy broccoli soup warm with the crispy chickpeas, a tablespoon of yoghurt and grated Grana Padano Riserva.


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