CHICKPEA SOUP WITH PORCINI MUSHROOMS
This hearty vegetarian soup gets superb flavor and texture from the long-cooking chickpeas and dried and fresh mushrooms. But the secret to the great taste is the paste (pestata) of aromatic vegetables and herbs, ground in the food processor. Before adding it to the soup however, you give the pestata even more flavor by browning it in a skillet-which makes it, in culinary Italian, a soffritto. As you will see in the coming pages, this pestata/soffritto step is used in many Maremma recipes, in sauces and stews as well as soups. In the country, such a soup is often served with grilled bread, making a whole meal. Adding rice or small pasta to the soup pot during the final 10 minutes of cooking is another way to enhance it. Or drop some good Italian sausages into soup for the last 20 minutes of cooking. Slice them right into the soup, or serve the sausages separately as a second course.
Yield makes 5 to 6 quarts, serving 12 or more
Number Of Ingredients 18
Steps:
- Rinse the chickpeas, and put them in a bowl with enough cold water to cover by at least 4 inches. Let soak for 12 to 24 hours in a cool place.
- Drain and rinse the beans, put them in the soup pot with 5 quarts of fresh cold water, and bring to the boil over high heat. Drop in the dried porcini pieces, partially cover the pot, and adjust the heat to maintain steady but gentle bubbling while you prepare the pestata.
- Put the onion, garlic, celery, all the herbs, and 1 teaspoon of the salt in the work bowl of the food processor. Process to chop everything to small bits, scrape down the bowl, and process again into a finely minced paste.
- Pour the olive oil into the skillet, and set over medium-high heat. Scrape and stir in all of the pestata, and cook for 2 or 3 minutes, stirring frequently, until it starts to color and stick to the pan. Add the crushed tomatoes.
- Scrape the paste into the boiling soup. Slosh a cup or two of the soup liquid into the skillet to deglaze, scraping up any browned bits stuck to the bottom; pour this into the soup too. Now let the soup perk along steadily for about an hour, uncovered, to develop flavor and reduce slightly.
- Dump in all the sliced mushrooms and another teaspoon salt, stir well, and let the soup bubble and reduce for another hour, or until the chickpeas are tender and the broth has thickened slightly with a velvety sheen. Taste and adjust the seasoning. Serve right away, or let it cool and use later.
- Ladle portions of hot soup into warm bowls, sprinkle freshly grated cheese over, and give each portion a flourish of excellent olive oil. Pass more cheese at the table.
CREAMY FARRO AND CHICKPEA SOUP
Provided by Amanda Hesser
Categories dinner, weekday, main course
Time 2h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Drain chickpeas, and place in a medium earthenware pan or saucepan. Cover with plenty of cold water, and bring to a boil. Add sea salt and bay leaves. Reduce heat, and cook, covered, until very soft, about 1 1/2 hours.
- Meanwhile, in a medium saucepan, heat olive oil and gently cook onion, prosciutto and celery for 4 to 5 minutes, stirring occasionally, until they are soft but not brown. Drain farro, and add it along with the chicken broth, marjoram and nutmeg to the onion mixture. Cook, partially covered, for about 1 hour.
- Drain chickpeas, reserving the cooking liquid. Discard bay leaves. In a food processor, puree chickpeas with 1 cup of the reserved liquid. Add pureed chickpeas to the farro mixture; if necessary, add more of the cooking liquid from the chickpeas to achieve the consistency of a creamy soup. Adjust the seasoning with salt and pepper. Wait 10 minutes before serving, and sprinkle each portion with chopped parsley and a drizzle of olive oil.
Nutrition Facts : @context http, Calories 355, UnsaturatedFat 4 grams, Carbohydrate 58 grams, Fat 6 grams, Fiber 9 grams, Protein 19 grams, SaturatedFat 1 gram, Sodium 781 milligrams, Sugar 11 grams
PUREE OF CHICKPEA SOUP
Most chickpea soups, whether savory minestrones or spicy North African stews, are rustic and hearty. This one is delicate, a puree that will have a particularly velvety texture if you take the time to strain it after you puree it.
Provided by Martha Rose Shulman
Categories dinner, lunch, one pot, soups and stews
Time 8h30m
Yield Serves four
Number Of Ingredients 9
Steps:
- Soak the chickpeas in 1 quart water for six hours or overnight. Drain.
- Heat 1 tablespoon of the olive oil over medium heat in a large, heavy soup pot or Dutch oven. Add the onion. Cook, stirring, until tender, about five minutes. Stir in the garlic, spices and a generous pinch of salt. Cook, stirring, for about a minute, until the mixture is fragrant. Add the chickpeas and 6 cups water. Bring to a boil, reduce the heat and simmer one hour. Add salt to taste (about 1 teaspoon) and continue to simmer for another 30 minutes to an hour. The beans should be very tender.
- Puree the soup in a blender (in small batches, covering the top with a dish towel to avoid hot splashes) or with an immersion blender until smooth. Put through a strainer for a very smooth texture, pushing it through with the bottom of a ladle or a spatula. Return to the pot, and heat through, stirring the bottom and sides of the pot so that the puree doesn't stick. Stir in the remaining tablespoon of olive oil and the lemon juice. Taste and adjust seasonings.
- Serve, garnishing each bowl with a few drops of olive oil or lemon juice if desired and a sprinkle of chopped fresh mint.
Nutrition Facts : @context http, Calories 285, UnsaturatedFat 8 grams, Carbohydrate 38 grams, Fat 10 grams, Fiber 7 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 187 milligrams, Sugar 7 grams
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