Holidays | Soups

Velvety Chickpea Soup with Truffle Sauce

This soup is not one of chowders, bisques or squash purees typically served at Thanksgiving.  The texture is luxurious.  It will earn a place at your table.

Ingredients:

  • 2 ¼ cups ceci, dried
  • 2 cloves garlic
  • 1 stalk of celery strings removed
  • I carrot, scrapped
  • 2 tablespoons Melchiorri Extra Virgin Olive Oil “Frantoio” Melchiorri Frantoio Extra Virgin Olive Oil
  • sea salt and freshly ground pepper to taste
  • day old bread
  • 8 teaspoons “Tartufata” Black Truffle Sauce Melchiorri Black Truffle Sauce

Preparation:

Time: 1 hour 15 minutes
Yield: 4

Make the Soup

  • Put the chickpeas in a saucepan with 1 clove of garlic and a sprig of rosemary. Cover with cold water and soak overnight
  • The next day set the saucepan and contents over high heat and bring to a boil. Lower the heat and simmer for 1 hour. Skim off any foam.
  • Chop the garlic, celery and carrot fine. Sauté them in olive oil until soft.
  • Add the vegetables to the chickpeas and simmer another 10 -15 minutes. Season with salt and pepper to your liking. Use an immersion blender to puree the soup. If you use the blender, cool the soup first and process in batches if necessary..
  • Cut the bread into cubes and toast in a pan on the stove top or in the oven with a little truffle oil.
  • Garnish your soup with the flavored croutons and two teaspoons of truffle sauce.
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