DE  TR  EN

Recipe of the month

Pea and onion soup with sheep cheese and pumpkin seed oil

Difficulty Level
Veggie
  • FOR 4 PORTIONS

    INGREDIENTS

    2 tbsp of olive oil
    1 onion
    2 leek
    3 carrots
    1 small piece celery
    500 g green peas
    500 g chickpeas
    1 clove garlic
    750 ml chicken stock
    200 g GAZİ sheep cheese
    50 g GAZİ butter salted
    2 tsp paprika powder
    1 tbsp chopped parsley
    20 ml pumpkin seed oil
    pepper and salt
  • PREPARATION

    1. Wash the vegetables and cut into pieces. Heat 2 tbsp of olive oil and 50 g of GAZİ butter in a saucepan and sauté the onion. Add the vegetables, half of the green peas and half of the chickpeas, deglaze with the vegetable stock and simmer for 40 minutes.

    2. Purée the vegetables, then crumble the GAZİ sheep cheese and stir into the soup (if you like, you can put aside some of the cheese for garnish).

    3. Season the soup with the spices and parsley and simmer for another 30 minutes. If the soup is too thick, you can add some water.

    4. Stir in the remaining chickpeas and green peas and cook for another 5 minutes.

    5. Serve with the pumpkin seed oil and the remaining sheep cheese.


Recipe of the month

 

Every month a recipe is named
 recipe of the month. 
Come back every month & cook with GAZİ.


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