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1 lb dried chick peas
- 1 large carrot
- 1 stalk celery
- 1 large onion halved
- 3 each ripe tomatoes
- 1 glove garlic
- 1 spring rosemary
- 6 slices stale country bread cut into small croutons
- Extra virgin olive oil
- Salt and pepper
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Preparation:
- Soak chick peas overnight in cold water. The day after,
drain chick peas and rinse. Put in stock pot with 3 quarts
water. Add celery, carrot, onion and tomatoes and bring
to boil. After 10 minutes, reduce to simmer for 2 hour
or until chick peas are tender.
- Pass chick peas and vegetables through food mill, adding
enough liquid to make creamy consistency. Place back on
fire and stirring constantly, bring to boil.
- Chop rosemary and garlic very fine. In a pan, heat 5
tablespoons olive oil. Add rosemary/garlic mixture and
cook for 1 minute, then add to soup.
- In another pan, deep fry croutons in olive oil.
- To serve, ladle soup into bowls, garnish with croutons
and drizzle with "extra-vergine" olive oil.
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