Summary

Ingredients

• 1 onion (s)
• 1 clove garlic
• 30 g butter
• 200 g chickpeas, cooked
• 400 ml broth
• 300 ml cream
• 50 g sour cream
• salt
• nutmeg
• 4 lamb fillet (s)
• 10 walnuts
• 1 tablespoon sugar

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Instructions

1. Cut the onion into small cubes, peel the garlic and fry both in the butter until golden. Add the chickpeas to the pot, sear a little and fill up with the broth. Bring to the boil briefly and then simmer on a low flame for a few minutes. Then add the cream and the sour cream. Puree in a blender or with a stick and season with salt and nutmeg.
2. Caramelize sugar in a pan, i.e. let it dissolve. Add the nuts and toss in the dissolved sugar until they are coated with the caramel. Put the whole thing on aluminum foil or baking paper to cool down and roughly chop it after it has cooled down.
3. If necessary, remove the tendons from the lamb fillet. Fry in a pan with oil, garlic and rosemary for a minute on each side so that it stays pink on the inside. Then let it rest a little, season with salt and pepper and cut into bite-sized pieces.
4. Serving: Pour the soup onto a deep plate, add the pieces of lamb fillet and the caramelized walnuts. Decorate with a little rosemary or cabbage of your choice. Good Appetite!