How to pout


Do you have a craving for a delicious soup traditional and you don't know how to do it? Well do not worry, with the simple steps that we are going to tell you you will enjoy a rich and nutritious recipe. You just have to have all the ingredients and spend some time making this meal, with which you will have broth for several meals and even a full first course., we tell you How to pout.

4 people 2 hours Medium difficulty Ingredients:
  • 400 g of chickpeas
  • 600 g chicken
  • 250 g veal
  • 1 piece of ham
  • 1 white bone
  • 1 piece of rib
  • 1 spine bone
  • 1 piece of bacon
  • 1 leek
  • 2 carrots
  • 2 potatoes
  • 1 celery
  • 2 turnips
  • 1 liter of water
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To start doing this traditional stew, you must soak the chickpeas the night before so that they take volume and are soft to incorporate at the last moment of cooking; You can expand this information in our article how to cook chickpeas well. But if for example you have forgotten, you can buy cooked chickpeas and the result is equally great, and without having to start the task so early.


Take one big pot and fill with at least 2 liters of water with salt and go lighting the fire. Wash the bones to remove impurities and see adding to the pot. Then take the chicken meat, veal, ham, and bacon, chop them and add to the casserole that will already be on the fire.


While I know cook the meat over medium heat, you can prepare the turnip, celery, carrot, leek and potatoes, chop and reserve for a while. Meat and bones should be cooking for at least an hour, the longer it is simmering, the more flavor. But be careful not to run out of broth. When you see that a superficial foam comes out try to remove it with a spoon.


When an hour has passed with the flesh and bones in the fire, you can add the vegetables that you already had prepared for cooking. Once they are all inside, put a good stream of olive oil, and a little salt. Let everything together cook for at least 30 more minutes over medium heat.


Finally, once all the vegetables are soft, incorporate the chickpeas well drained and cooked, to the broth. Let them taste for about 15 minutes and you have your pout ready. Ideally, then strain the broth, and separate all that is meat and bones. Prepare a dish where you will leave all the meat and vegetables, and a saucepan to put the broth already cast.

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