| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Vegetarian |
|
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Butter |
| 2 |
ts |
Sunflower-seed oil |
| 1 |
c |
Sliced yellow onions |
| 1/2 |
c |
Pine nuts |
| 1 |
sm |
Clove garlic; crushed |
| 1 |
|
Celery rib; chopped |
| 2 |
|
Fresh sage leaves; coarsely chopped |
| 1 |
c |
Drained canned or freshly cooked chickpeas |
| 4 |
c |
Water or vegetable broth; or water from cooking chickpeas |
| 1 1/2 |
ts |
Salt |
|
|
Freshly ground pepper 2 tablespoons chopped fresh mint |
INSTRUCTIONS
Preparation time: 20 minutes Cooking time: 15-18 minutes
Adapted from "The Vegetarian Table," by Deborah Madison.
1. Melt butter with oil in stockpot or large saucepan. Add onions, pine
nuts, garlic, celery and sage. Cook over medium heat, stirring
occasionally, until onions are limp and pine nuts have browned, about 10
minutes.
2. Add chickpeas, water or broth, salt and heat to a boil. Reduce heat to
medium-low, cover and simmer 15 minutes.
3. Let cool briefly; puree in a blender until smooth. Return soup to pot,
stir in mint and cook 1 to 2 minutes to heat through. Salt and pepper to
taste.
Nutrition information per serving: Calories ....... 140 Fat ............. 9
g Cholesterol .. 5 mg Sodium ...... 685 mg Carbohydrates .. 13 g Protein
....... 5 g Posted to TNT - Prodigy's Recipe Exchange Newsletter by
Rrairie@aol.com on Aug 1, 1997
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