PUREED CHICKPEA AND CAULIFLOWER SOUP

 

  • Cooking Time: 2 1/2 hours
  • Servings: 4 to 6
  • Preparation Time: 25 minutes

Ingredients

  • 1/2 T. butter
  • Extra Virgin Olive oil
  • 1 large onion, peeled and cut in 1/2 in dice
  • 1 cup cauliflower, chopped small
  • 2 potatoes, peeled and cut into 1/2 inch pieces
  • 2 large carrots peeled and cut in 1/2 inch dice
  • 2 celery ribs, cut in 1/2 in dice
  • 6 large cloves garlic, smashed, divided
  • 1 pinch crushed red pepper flakes
  • 2 cans chick peas drained
  • Kosher salt
  • 2 quarts chicken stock
  • 4 oz. Pancetta diced
  • 1 bundle of fresh thyme
  • 3 bay leaves
  • 1 quart water
  • 3 sprigs rosemary, leaves finely chopped
  • 5 to 6 (1/1 inch) slices Tuscan style bread, cut into 1/2 in cubes.

Directions

  • Cover the bottom of a Dutch oven with olive oil and butter, saute pancetta till it becomes crispy.
  • Add cauliflower and potatoes, cook 5 to 10 minutes.
  • Add onions celery, carrots, 3 cloves of garlic, pinch of crushed red pepper and season lightly with salt.
  • Sweat the vegetables for 6 to 7 minutes or until they become aromatic and start to soften.
  • Add chick peas, chicken stock, thyme bundle, bay leaves and 1 quart of water.
  • Bring the liquid to a boil over high heat, then reduce the heat and simmer until the chickpeas are very soft and falling apart, about 1 and 1/2 hours.
  • Turn off the heat.
  • Croutons:
  • Fill as skillet with olive oil until it is about 1/2 inch deep, and the remaining 3 garlic cloves, the rosemary leave and a pinch of crushed red pepper flakes over medium heat.
  • Remove the garlic once it is golden.
  • Add the bread cubes and cook until they start to become crispy and brown.
  • Season with salt and remove the croutons from the oil to a bowl reserving re rosemary oil.
  • Add the infused oil to the soup.
  • Puree the soup in a food processor, or blender.
  • Correct the consistency and seasoning, if necessary.
  • It the soup is too thick, cook it a little more to reduce it, or thin it by adding more stock or water.
  • Ladle the soup into serving bowls, top with croutons and finish with a drizzle of olive oil.

Notes

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