cream of chickpea soup with olive oil

Ingredients for 4 people:

- 400 g. of chickpeas.

 - 1 bone of a Teruel ham.

 - 1 carrot.

 - 1 onion.

 - 1 leek.

 - 1 tomato.

 - 1 spoonful of seasame seeds.

 - The juice of half a lemon.

 - 4 spoonfuls of extra virgin olive oil from Lower Aragón

 - Salt.

Delicious cream of chickpea soup with ham from Teruel.

Preparation:

The day before, put the chickpeas in water with a pinch of salt.

The next day, put the vegetables, the chickpeas and the bone of a Teruel ham together in a large saucepan. Put them on the heat to cook until they are soft.

Next, blend the chickpeas with the seasame seeds with a little bit of the water used to cook them in, until you obtain a fine cream.

To get rid of the skins of the chickpeas, pass the cream through a chinese strainer. Then add salt to taste and sprinkle on a few drops of lemon juice. When you serve the soup, put a dash of extra virgin olive oil on top.

This cream soup can be served hot or cold.