Description
My first (and successful!) the experience of using mint in a hot dish, not dessert and not in tea. Soup was included in our menu, thanks to Rose Elliot, it is "The bean book". According to the author, garbanzo beans, much used in Spanish cooking (sopa de panela). And this soup is a wonderful combination of chickpeas with mint and garlic. (Sorry for the pale, boring photo: after pureromance a lot of foam. After some time, a little after standing, the soup becomes more vivid green. But I accidentally deleted some good shots.)
Ingredients
-
Chickpeas
225 g
-
Garlic
2 tooth
-
Mint
1 handful
-
Parsley
0.5 handful
-
Olive oil
6 Tbsp
-
Salt
-
Black pepper
-
Bread
2 slice
Cooking
For this soup, I needed:
The chickpeas to soak for a few hours. In 2-3 hours I usually remove the outer casing is not required, but 2 to 3 servings easy. Washed and filled up with fresh water above the peas for approximately 4-5 cm. The total soaking time - 8 hours (in the cold, at 10-12*C).
Prepared chick peas then boil: bring to boil on "4"-"5" (from 9) and simmer for 1.5 to 2 hours to "2". Then to merge broth into another container and measure out for soup 850 ml. Sometimes I leave whole, not was milled in a blender, about 1/4 of the cooked peas: add it to the finished soup. This is usually in cases where the soup will be served without croutons.
Cut with sprigs of mint leaves and parsley. I had a mixture of lemon and peppermint.
Put in a blender the cooked chickpeas, broth, crushed by the plane of the knife, the garlic, mint, parsley and 1/2 oil (I add directly to the plates). Grind at high speed until smooth. Season with salt and pepper.
The soup is ready. Need to return it to the pan and gently, without boiling, heat. (Actually, I prefer the immersion blender, but this time decided to check again, to prove to myself it advantages: much faster to clean, soup no need to strain and heat, but fixed a little bit faster, almost instantly. Just a juicer, the kit which includes the blender, stood dismantled at hand.)
This soup is good to prepare bread croutons, fry them in the remaining half of the olive oil. I have a bread - homemade, whole wheat rye sourdough with seeds.
Better serve croutons separately, and the soup to put the whole peas.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.