Chickpea soup a la provencale

Yield: 6 Servings

Measure Ingredient
2 cups Dired Chickpeas
½ cup Olive Oil
4 Leaks, White Part Only, Thinly Sliced
10 cups Water
½ pounds Spinach, Chopped
4 Cloves Garlic, Minced
4 tablespoons Herbs Provencale (Thyme, Rosemary, Bay, Oregano & Marjoram)
Salt And Pepper, To Taste
1 teaspoon Butter
Fried Croutons

1. Soak the chickpeas overnight. Rinse them in cold water.

2. Pour the oil into a soup pot, add the thinly sliced leeks, and saute gently over medium heat for a few minutes. Add the water , chickpeas, spinach, garlic, herbs and seasonings.

3. bring the soup to a boil, then reduce the heat to low-medium. Cover the pot and cook the soup slowly until the chickpeas are tender (50-60 minutes). Simmer for 15 minutes more.

4. When soup is done, blend in a blender or food mill. Pour the soup back into the pot ans reheat it. Serve the soup hot in bowls. Add butter and a few fried croutons to the top of each serving.

Recipe by: Twelve Months of Monastery Soups, p. 7 Posted to MC-Recipe Digest V1 #648 by Sue <suechef@...> on Jun 24, 1997

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