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Exquisite and at the same time nutritious cream soup with chicken broth.

Step 1

Boil chickpeas in chicken broth (0.5 l).

Step 2

Strain the chickpeas through a sieve and blend in a blender with a little chicken broth until smooth. Add the remaining broth. Add cream and butter. Punch again in a blender.

Step 3

Blanch green peas for 3 minutes. Cut into straws.

Step 4

Fry the duck on the skin side without oil for two minutes. Then bake it for 10 minutes in the oven at 180 degrees.

Step 5

Sue the duck and cut it into strips

Step 6

Season the soup with salt, pepper and almond oil. Add straws of peas and duck as decoration.