Red onion and cheese soup with tempura and bread

For the soup:

• Soak the chickpeas in plenty of salted water for at least 8 hours.
• Drain and wash with cold water.
• Peel and chop the onion into julienne style.
• In a casserole or pressure cooker, sauté the onion with a little olive oil.
• Add the chicken carcass, the chickpeas and cover with water.
• Cook for at least 2 and a half hours or 2 hours and 45 minutes in a pressure cooker.
• After this time, remove the carcass and blend the chickpeas.
• Strain the soup.
• Thicken with cornstarch.
• Add the grated cheese and melt in the broth stirring with a wooden spoon.
• Season.

For the garnish:

• Cut the bread into cubes and fry.
• Peel and slice the onion, baste with the tempura mixture and fry.
• Wash and cut the green pepper into rings, cover in flour and fry.
• Chop chives.

SET UP

• Arrange the warm soup in a small glass.
• Add the fried bread garnish and the tempura of onion.
• Decorate with the fried green pepper and chives.