Directions:
- Bring the stock, chickpeas, onion, & cumin to a boil. Reduce the heat and simmer for 20 minutes.
- Puree the mixture in a food processor then return to the pot.
- Whisk the flour and 2 tablespoons of butter until well blended. Add it to the soup in small amounts, whisking after each addition until smooth.
- Simmer the soup for 10 minutes. Add the remaining butter and enough cream to reach the desired consistency. Correct seasoning then garnish with cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 286.73 Kcal (1200 kJ) | ||
| Calories from fat | 150.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.76g | 26% | |
|---|---|---|---|
| Cholesterol | 44.88mg | 15% | |
| Sodium | 567.98mg | 24% | |
| Potassium | 479.19mg | 10% | |
| Total Carbs | 23.44g | 8% | |
| Sugars | 7.89g | 32% | |
| Dietary Fiber | 1.19g | 5% | |
| Protein | 12.51g | 25% | |
| Vitamin C | 3.1mg | 5% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1mg | 5% | |
| Calcium | 85.3mg | 9% | |
| Amount Per 100 g | |||
| Calories | 67.95 Kcal (284 kJ) | ||
| Calories from fat | 35.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.97g | 26% | |
|---|---|---|---|
| Cholesterol | 10.63mg | 15% | |
| Sodium | 134.6mg | 24% | |
| Potassium | 113.56mg | 10% | |
| Total Carbs | 5.55g | 8% | |
| Sugars | 1.87g | 32% | |
| Dietary Fiber | 0.28g | 5% | |
| Protein | 2.96g | 25% | |
| Vitamin C | 0.7mg | 5% | |
| Iron | 0.2mg | 5% | |
| Calcium | 20.2mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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