| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Soups |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Dired Chickpeas |
| 1/2 |
c |
Olive Oil |
| 4 |
|
Leaks, White Part Only, Thinly Sliced |
| 10 |
c |
Water |
| 1/2 |
lb |
Spinach, Chopped |
| 4 |
|
Cloves Garlic, Minced |
| 4 |
tb |
Herbs Provencale (Thyme, Rosemary, Bay, Oregano & Marjoram) |
|
|
Salt And Pepper, To Taste |
| 1 |
ts |
Butter |
|
|
Fried Croutons |
INSTRUCTIONS
1. Soak the chickpeas overnight. Rinse them in cold water.
2. Pour the oil into 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.
3. 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.
4. When soup is done, blend in a blender or food mill. Pour the soup back
into the pot ans reheat it. Serve the soup hot in bowls. Add butter and a
few fried croutons to the top of each serving.
Recipe by: Twelve Months of Monastery Soups, p. 7 Posted to MC-Recipe
Digest V1 #648 by Sue <suechef@sover.net> on Jun 24, 1997
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