Chickpea Soup with Salsicce

Bind the new spice, cinnamon, bay spice, unpeeled garlic and cumin in a spice bag (**). Heat the clear soup in a saucepan, add the diced onion, chickpeas, celery and carrot slices, the spice bag and the Parmesan rind and cook for ten to fifteen minutes. Remove the spice bag and the Parmesan rind one more time.

Remove 1/3 of the soup mixture with a skimmer. Stir the mascarpone into the soup and finely blend the soup with a hand blender. Add the vegetables one more time and season the soup with salt and cayenne pepper.

To serve, toast the salsicce in a frying pan in the olive oil over low heat on all sides, slice diagonally and divide evenly among preheated soup plates. Pour the chickpea soup over it Form and grind pepper coarsely over it.

(*) If you cook the soup with dried chickpeas, they must be soaked covered with water for one night and then cooked until soft in about three hours. Then process as described above. For the 700g canned chickpeas, you will need 350g dried chickpeas.

(**) Spice bags are used when you have several spices that should be repeatedly removed from the dish. In the past, the spices were tied in a piece of gauze cloth. Today, it is more common to use disposable tea filters that are closed with a clip, or tea eggs.

Tip: Always use aroma

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