for 4 person

Soup

1 tbsp	butter
2	onions, cut into strips
1 ½ tbsp	white flour
2	carrots, peeled, diced
¼ tsp	hot paprika
3 dl	white wine
6 dl	vegetable bouillon
2 dl	full cream
4	frankfurter sausages, cut in half
2 tin	chickpeas (approx. 120 g), rinsed, drained
	salt to taste

How it's done

Soup

Heat the butter in a pan. Add the onions, sauté for approx. 2 mins., dust with flour. Add the carrots and paprika, cook for approx. 3 mins. Pour in the wine, reduce by half. Pour in the stock, bring to the boil. Reduce the heat, cover and simmer for approx. 10 mins. until soft. Pour in the cream, add the sausages and chickpeas, simmer for approx. 5 mins., season with salt.

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