How to make
Soak the chickpeas in cold water for 24 hours. Put the swollen chickpeas in a pot, add the finely chopped onion, celery, rosemary, garlic and carrot. Add salt.
Boil, until the chickpeas soften. Purée the soup. Heat a cup of olive oil in a pan. Fry the bacon, until it aquires a golden color. Pour the white wine and wait a few minutes for the alcohol to evaporate.
Add the sliced mushrooms to the bacon. Add a few sage leaves. Cover the pot and stew, until it remains in fat. Serve the cream soup warm with the bacon and mushrooms drizzled with the olive oil from the stewing.
Delicious chickpea, bacon and mushrooms cream soup!
Enjoy!
