In addition, Italian, spicy bacon.
FOR 4 PORTIONS:
100 g of chickpeas
1 peeled garlic clove
1 bay leaf
60 g of celery, diced
50 g diced Lardo di Colonnata (Italian, spicy white bacon)
1 sprig of rosemary
1 peeled, diced onion
500 ml vegetable stock
black pepper from the mill
16 steam-cooked, peeled crayfish tails or 250 g crayfish meat
3-4 tablespoons olive oil
8 thinly cut strips of Lardo di Colonnata
1 teaspoon fresh, soft rosemary needles
1 teaspoon tomato concassée (diced tomatoes without skin and seeds)
Soak 1 chickpea overnight in 400 ml of water. Add 350 ml of water the next day as well as salt, garlic, bay leaf and celery. Boil, simmer for about 1 hour over a low heat.
Fry 2 bacon with rosemary and onions. Deglaze with a little broth. Add to the chickpeas, simmer for about 30 minutes. Remove laurel and rosemary sprig. Puree the soup in a blender, pass through a sieve. Beat with the vegetable stock. Season with salt and pepper.
Put 3 soup in preheated deep plates. Insert crayfish tails. Drizzle with olive oil. Finally garnish with the bacon strips, rosemary tips and tomato concassée.
PREPARATION TIME: approx. 2 1/2 hours
SOAKING TIME: overnight
PRO PORTION: approx. 420 kcal, 17 g protein, 32 g fat, 15 g carbohydrates