"Whenever I go into a restaurant, I order both a chicken and an egg to see which comes first"

Tuesday, December 4, 2018

Recipes–Chickpea Soup Puree With Basil And Mushrooms

This recipe is derived from a classic Italian Mediterranean dish using whole chickpeas; but as a soup it is delicious as well.

Chickpea Soup With Basil And Mushrooms
* 1 can organic, low-salt chickpeas
* 2 medium cloves garlic, chopped
* 3 lg. sprigs fresh basil
* 1 Tbsp. dried basil
* 1 med. onion, chopped
* 1/4 cup dry (Amontillado best) sherry
* 1/4 cup olive oil
* 1/4 cup dried mushrooms (porcini or portabella)
* 2 lg., stalks celery, chopped
- Saute the onion, garlic, celery, mushrooms, and basil in olive oil until soft

- Add 1 1/2 cups water (approx.)

- Add the chickpeas and their liquid and mix well

- Simmer over low heat for about 15-20 minutes until chickpeas soften a bit

- Put the mixture in a blender and blend well.

- Return to saucepan, simmer over low heat, reduce the liquid until desired consistency and flavor

- Add salt and ground pepper to taste

- Garnish with a few sprigs fresh cilantro or parsley and a dollop of sour cream (optional)


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