Client Information Sheet For Salon

soup full of vegetables and chestnuts with bacon croutons

INGREDIENTS (serves 4)

1 liter of vegetable broth
200 grams of boiled chickpeas
200 grams of boiled beans
200 grams of lentils boiled
150 grams of boiled chestnuts

3 stalks celery 2 cloves garlic 1 tsp

tomato paste 2 sprigs of rosemary oil

virgin olive oil salt pepper



PROCEDURE

Slice the celery and garlic and brown them in a pan with high sides with two tablespoons of oil.
Combine the concentrate, chick peas, beans and lentils, chestnuts, salt and add the boiling broth.
Simmer for 7 minutes, then take a third of the vegetables with a slotted spoon (by holding it) and blend the rest. Put the vegetables back
whole in the soup.
Separately, fry the whole rosemary in the oil until it becomes crisp, then strain the oil, remove the rosemary.
Distribute the soup into individual bowls, add a little 'oil, some of fresh rosemary, a grinding of pepper and serve immediately.