Pureed Chickpea Soup - Passato Di Ceci

Name: Pureed Chickpea Soup - Passato Di Ceci
Prep time: 12 h
Cook time: 2 h
Total time: 14 h
Yield: 6 bowls, 4-6 serving(s)
Ingredients: extra virgin olive oil; 1/4 lb pancetta, cut into 1/2 inch dice; 1 large onion, cut into 1/2 inch dice; 2 celery ribs, cut into 1/2 inch dice; 1 large carrot, cut into 1/2 inch dice; 6 garlic cloves, smashed, divided; 2 pinches crushed red pepper flakes; kosher salt; 1 lb chickpeas, soaked overnight; 2 quarts chicken stock; 1 bunch fresh thyme; 3 bay leaves; 1 quart water; 3 sprigs rosemary, finely chopped; 5 -6 slices country bread, cut into 1/2 inch cubes

Submitted by gemini08

"This is a Tuscan pureed garbanzo soup by Anne Burell with the wonderful flavors of garlic, rosemary and thyme. It's creamy and delicious and really is a meal by itself."

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photo by gemini08

Ready In:: 14hrs
Ingredients:: 15
Yields:: 6 bowls
Serves:: 4-6

ingredients

extra virgin olive oil
¹⁄₄ lb pancetta, cut into 1/2 inch dice
1 large onion, cut into 1/2 inch dice
2 celery ribs, cut into 1/2 inch dice
1 large carrot, cut into 1/2 inch dice
6 garlic cloves, smashed, divided
2 pinches crushed red pepper flakes
kosher salt
1 lb chickpeas, soaked overnight
2 quarts chicken stock
1 bunch fresh thyme
3 bay leaves
1 quart water
3 sprigs rosemary, finely chopped
5 -6 slices country bread, cut into 1/2 inch cubes

directions

Coat a large pot with olive oil, add the pancetta and bring to a medium heat. When it starts to become crispy, add the onion, celery, carrots, 3 cloves of garlic, pinch of crushed pepper and season lightly with salt.
Sweat the veggies for 6 - 7 minutes or until they become very aromatic and begin to soften.
Drain the water from the soaked chickpeas, rinse and add to the pot. Add the 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 1/2 - 2 hours.
Turn off the heat, season the water with salt and let sit for 15 - 20 minutes.
Fill a skillet with olive oil until it is about 1/2 inch deep, add the remaining 3 garlic cloves, the rosemary leaves and a pinch of crushed pepper and bring it to a medium heat. Remove the garlic once it's golden.
Add the bread cubes and cook until they start to become crispy and golden.
Season with salt and remove the croutons from the oil to a bowl, reserving the rosemary oil.
Add the infused oil to the soup, Puree the soup in a food processor, blender or food mill, correct the seasoning and consistency if necessary.
If the soup is too thin, cook it a little more to reduce it, if it's too thick, thin it by adding more stock or water.
Ladle the soup into serving bowls, top with the croutons and fried garlic chips and finish with a drizzle of olive oil.

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RECIPE SUBMITTED BY

gemini08

212

<p>I am originally from Austria, live in Florida since 1977. I love cooking and like to relax by reading cookbooks. <br />I am also a member of a cooking site in Austria and have posted many American and International dishes there.  <br /><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt= /><img src=http://i23.photobucket.com/albums/b399/susied214/buddies.jpg alt= /></p>

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