RECIPE TITLE "Chick-pea Soup with Tomatoes,
Rosemary, and Garlic"
recipe from The Good Food: Soups, Stews, and Pastas
Copyright© 1994 by Daniel Halpern
Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved.
serves 6 ---easy
We like the bite the red pepper flakes impart to this substantial soup, but if you have a delicate constitution you may want to reduce the amount.
2cups dried chick-peas
4cups Beef Stock (page 6) di
luted with 4 cups water
1 bay leaf
1/2 cup olive oil
1medium onion, finely
4cloves garlic, minced
2teaspoons dried rosemary,
1/4teaspoon red pepper flakes
2cups canned Italian toma
toes, drained, seeded, and
1/2 cup freshly grated Parmesan
1. Soak the chick-peas overnight in water to cover. Drain the chickpeas, place them in a large saucepan, and add the diluted stock and the bay leaf. Bring to a boil, lower the heat, and simmer, covered, until the chick-peas are tender, about 1 1/2 to 2 hours, depending on the age of the chick-peas.
2. In a skillet, heat the oil and in it sauté the onion over moderately low heat until tender. Add the garlic, rosemary, and red pepper flakes and cook briefly. Add the tomatoes and simmer for 30 minutes.
3. When the chick-peas are tender, remove the bay leaf and any loose skins that have risen to the top. Purée about 2/3 of the chick-peas in a food processor or food mill. Return to the pot. The soup should be quite thick — almost the consistency of a vegetable purée. If itseems too thick, thin it with stock or water. Add the tomato mixture and bring the soup to a simmer.
4. Remove from the heat and stir in the grated Parmesan and salt and pepper to taste. Serve in heated bowls.
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| Soup for Every Body
Delicious soup is satisfying, simple to make, and as versatile as can be. With a couple chops of a knife or pulses in a food processor, a little of this and of that-vegetables, herbs, chicken or leftovers, along with some liquid- becomes a whole meal, an appetizer, or even a dessert. Add or subtract some key ingredients and you can create a soup that fits everyone's tastes and diets-often from the same pot! To make good soups, says Joanna Pruess, you simply need to love them. This unique collection of recipes includes her favorites, from Mighty Minestrone to Curried Mango Soup with Lobster. Readers will adore her Hearty Roasted Onion Soup with Parmesan Crostini, Thai Curried Chicken Soup, Shrimp and Sausage Gumbo, and Broccoli Almond Soup. She includes tempting garnishes to serve with these delicious creations, such as Parmesan-Black Pepper Wafers and Chili-Crusted Pumpkin Seeds, as well as a chapter of basic stock recipes, including suggestions on how to improve store-bought products. The recipes come with variations to make them appropriate for the Atkins and other low-carbohydrate diets, high-protein or low-fat diets, and for vegans and vegetarians. Gorgeous photographs, easy-to-follow techniques, and a unique, flexible approach to cooking for special diets make this a must-have cookbook.