Mediterranean Mussel And Chickpea Soup With Fennel And Lemon Recipes
MEDITERRANEAN MUSSEL AND CHICKPEA SOUP WITH FENNEL AND LEMON
My wife, Angela, loves mussels, especially the fat, tender Mediterranean mussels you get in summer and early fall. Consequently, we eat a lot of them-steamed, in salads, with pastas, you name it. Light enough for a summer dish, this terrific soup is also delicious in the winter months made with Prince Edward Island (P.E.I.) mussels instead.
Yield serves 4
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large saucepan or Dutch oven over medium heat, and add the garlic and chile flakes. Before the garlic colors, add the mussels and white wine. Increase the heat to high, cover, and let the mussels steam for 3 to 4 minutes, or until they just open.
- Discard any mussels that don't open and transfer the others to a baking dish with any cooking liquid that is in the pan. Set in the refrigerator until cool enough to handle. Once cool, remove the mussels from the shells, and discard the shells. (Note: You can keep the mussels in the fridge until ready to serve the soup, then proceed from this point.)
- In a medium-size saucepan, combine the mussels, cooking liquid, chickpeas, and sliced fennel and heat through. The fennel should retain a bit of a bite. Season to taste with salt and pepper. Add the lemon juice and parsley. Serve immediately.
MEDITERRANEAN MUSSEL AND CHICKPEA SOUP
Steps:
- 1. Heat the olive oil in a large saucepan or Dutch oven over medium heat; add the garlic and chili flakes. Before the garlic colors, add the mussels and white wine. Increase the heat to high, cover, and let the mussels steam for 3 to 4 minutes, or until they just open. 2. Discard any mussels that don't open and transfer the others to a baking dish with any cooking liquid that is in the pan. Set in the refrigerator until cool enough to handle. Once cool, remove the mussels from the shells, discard the shells. 3. In a medium-size saucepan, combine the mussels, cooking liquid, chickpeas and sliced fennel and heat through. The fennel should retain a bit of a bite. Season to taste with salt and pepper. Add the lemon juice and parsley. Serve immediately.
MEDITERRANEAN CHICKPEA, LENTIL, AND RICE SOUP WITH BASIL
This is a nice soup to make for the week. It's fairly easy and inexpensive as well. Dried chickpeas can usually be found in the Mexican or South American section of your grocery store.
Provided by Lateshow9
Categories Lentil
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Place chickpeas in a deep bowl, add water to cover by 2 inches, and place in the refrigerator overnight.
- In a large pot, heat the olive oil over medium-high heat. Add the onion, celery, carrots, and garlic. Saute for 10 minutes.
- Add the chickpeas, stock, tomatoes, tomato juice, marjoram, and bay leaves.
- Bring to a boil, then reduce heat and cover for 1-1/4 hours.
- Add the lentils and rice. Cover and simmer for an additional 35 minutes. You may add additional water or stock at this point if the liquic has reduced too much.
- Remove the bay leaves and season with the vinegar, basil, salt, pepper, and olive oil. Stir well before serving.
Nutrition Facts : Calories 340.4, Fat 12.2, SaturatedFat 2, Cholesterol 7.2, Sodium 479.2, Carbohydrate 43, Fiber 9.3, Sugar 10.6, Protein 15.8
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