| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Dujour01 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Dried chickpeas; soaked in water |
|
|
; overnight |
| 1 |
md |
White onion |
| 3 |
|
Fresh sage leaves |
| 3 |
|
Sprigs Italian parsley |
| 3 |
|
Cloves garlic; peeled |
| 3 |
|
Sprigs rosemary |
| 3 |
tb |
Extra virgin olive oil |
|
|
Salt and pepper to taste |
| 8 |
lg |
Shrimp; shelled, deveined, |
|
|
; and cut in half |
|
|
; lengthwise |
INSTRUCTIONS
Drain the chickpeas, place them in a large, heavy-bottom pot with the
onion, sage, Italian parsley, garlic, and one sprig of rosemary.
cover with water, bring to a boil, and lower heat to a simmer and
allow to cook for one hour or until the beans are tender.
While the soup is cooking, heat over medium-low heat 2 1/2
tablespoons of the olive oil with one sprig of rosemary in a small
saucepan, strain, and reserve the infused oil.
When the chickpeas are well-cooked, remove the sage and rosemary,
reserve 1/4 cup of the cooked chickpeas for garnish and puree the
rest in a blender until smooth. If you find the soup too thick, add a
little water. Season with salt and pepper.
In a skillet over medium-high heat, cook the shrimps in remaining
olive oil for one minute, seasoning lightly with salt and pepper.
Serve the soup with the shrimp, reserved chickpeas, and drizzle the
olive oil over the top. Snip a few rosemary leaves over the top for
garnish and serve immediately. Yield: 4 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOURSHOW #DJ9445 - DAVID RUGGERIO
Converted by MM_Buster v2.0l.
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