Chickpea Soup 'a la Provencale
Source of Recipe
Internet
List of Ingredients
2 C. dried chickpeas
1/2 C. olive oil
4 leeks, white part only, thinly sliced
10 C. water
1/2 pound chopped spinach
4 cloves garlic, minced
4 T. herbs Provencale (thyme, rosemary, oregano, marjoram, bay leaf)
Salt and pepper to taste
1 tsp. butter
fried croutons
Recipe
Soak the chickpeas overnight. Rinse them in cold water.
Pour the oil in 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.
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.
When the soup is done, blend in blender or food mill. Pour the soup back into pot and reheat it. Serve the soup in hot bowls. Add butter and a few fried croutons to the top of each serving.
Serves 6.
Fried croutons:
6 T. olive oil
2 garlic cloves, minced
6 slices French bread (or Italian, or any of your choice), sliced in cubes
dash each of dried thyme and dried parsley
Pour the oil in a pot, add the garlic, bread cubes, and herbs. Saute' them over low heat for 3 to 5 minutes. Stir and turn constantly.
Remove the croutons and keep them in a lightly warm oven until you are ready to use them.
Croutons are especially useful as garnish in thick creamy soups.
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