Chickpea soup a la provencale
6 Servings
Ingredients
| Quantity | 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 | ||
Directions
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