Chickpea soup a la provencale
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Chickpea soup a la provencale
  Soups  
Last updated 6/12/2012 1:14:18 AM. Recipe ID 43116. Report a problem with this recipe.
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      Title: Chickpea soup a la provencale
 Categories: Soups
      Yield: 6 Servings
 
      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
 
  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 




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Recipe ID 43116 (Apr 03, 2005)

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