LIDIA'S ITALY - CHICKPEA SOUP WITH PORCINI MUSHROOMS
Categories Mushroom
Number Of Ingredients 14
Steps:
- Rinse the chickpeas and put them in a bowl with enough cold water to cover by at least 4 inches. Let soak for 12 to 24 hours in a cool place. Drain and rinse the beans, put them in the soup pot with 5 quarts of fresh cold water and bring to the boil over high heat. Drop in the porcini pieces, partially cover the pot, and adjust the heat to maintain steady but gentle bubbling while you prepare the pestata. Put the onion, garlic, celery and all the herb sprigs in the work bowl of the food processor. Process to chop everything to small bits, scrape down the bowl, and process again into a finely minced paste. Pour the olive oil into the skillet over medium-high heat. Scrape in all of the pestata and cook until it starts to color and stick to the pan. Add the crushed tomatoes. Scrape the paste into the boiling soup. Slosh a cup or two of the soup liquid into the skillet to deglaze, pour this into the soup too. Simmer soup perk for about an hour, uncovered, to develop flavor and reduce slightly. Add the sliced mushrooms and another teaspoon salt, simmer and reduce for another hour or until the chickpeas are tender and broth has thickened slightly. Ladle portions of hot soup into warm bowls, sprinkle with freshly grated grana and oil.
CHICKPEA SOUP WITH PORCINI MUSHROOMS
This hearty vegetarian soup gets superb flavor and texture from the long-cooking chickpeas and dried and fresh mushrooms. But the secret to the great taste is the paste (pestata) of aromatic vegetables and herbs, ground in the food processor. Before adding it to the soup however, you give the pestata even more flavor by browning it in a skillet-which makes it, in culinary Italian, a soffritto. As you will see in the coming pages, this pestata/soffritto step is used in many Maremma recipes, in sauces and stews as well as soups. In the country, such a soup is often served with grilled bread, making a whole meal. Adding rice or small pasta to the soup pot during the final 10 minutes of cooking is another way to enhance it. Or drop some good Italian sausages into soup for the last 20 minutes of cooking. Slice them right into the soup, or serve the sausages separately as a second course.
Yield makes 5 to 6 quarts, serving 12 or more
Number Of Ingredients 18
Steps:
- Rinse the chickpeas, and put them in a bowl with enough cold water to cover by at least 4 inches. Let soak for 12 to 24 hours in a cool place.
- Drain and rinse the beans, put them in the soup pot with 5 quarts of fresh cold water, and bring to the boil over high heat. Drop in the dried porcini pieces, partially cover the pot, and adjust the heat to maintain steady but gentle bubbling while you prepare the pestata.
- Put the onion, garlic, celery, all the herbs, and 1 teaspoon of the salt in the work bowl of the food processor. Process to chop everything to small bits, scrape down the bowl, and process again into a finely minced paste.
- Pour the olive oil into the skillet, and set over medium-high heat. Scrape and stir in all of the pestata, and cook for 2 or 3 minutes, stirring frequently, until it starts to color and stick to the pan. Add the crushed tomatoes.
- Scrape the paste into the boiling soup. Slosh a cup or two of the soup liquid into the skillet to deglaze, scraping up any browned bits stuck to the bottom; pour this into the soup too. Now let the soup perk along steadily for about an hour, uncovered, to develop flavor and reduce slightly.
- Dump in all the sliced mushrooms and another teaspoon salt, stir well, and let the soup bubble and reduce for another hour, or until the chickpeas are tender and the broth has thickened slightly with a velvety sheen. Taste and adjust the seasoning. Serve right away, or let it cool and use later.
- Ladle portions of hot soup into warm bowls, sprinkle freshly grated cheese over, and give each portion a flourish of excellent olive oil. Pass more cheese at the table.
More about "lidias italy chickpea soup with porcini mushrooms recipes"
CHICKPEA, CHARD AND PORCINI SOUP - THE WASHINGTON POST
From washingtonpost.com
3.4/5 (25)Servings 4Is Accessible For Free TrueCalories 310 per serving
NICO'S EATS: CHICKPEA SOUP WITH PORCINI MUSHROOMS
From nico-eats.blogspot.com
Estimated Reading Time 3 mins
WILD MUSHROOM SOUP | COOKSTR.COM
From cookstr.com
CHICKPEA SOUP WITH PORCINI MUSHROOMS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
96 LIDIA IDEAS | LIDIA'S RECIPES, ITALIAN RECIPES, LIDIAS ...
From pinterest.com.au
CHICKPEA SOUP WITH PORCINI MUSHROOMS | G-FREE FOODIE # ...
From pinterest.co.uk
LIDIAS KITCHEN SEASON 4 RECIPES - YUMMCIPES.BLOGSPOT.COM
From yummcipes.blogspot.com
LIDIA'S ITALY: 140 SIMPLE AND DELICIOUS RECIPES FROM THE ...
From eatyourbooks.com
RECIPES - LIDIA
From lidiasitaly.com
SPINACH AND CHICKPEA SOUP - LIDIA
From lidiasitaly.com
CHICKPEA SOUP WITH PORCINI MUSHROOMS - G-FREE FOODIE
From gfreefoodie.com
LIDIAS CHICKPEA SOUP RECIPES
From tfrecipes.com
LIDIAS ITALY SOUP RECIPES
From tfrecipes.com
LIDIA'S ITALY: RECIPES: MUSHROOM AND BARLEY SOUP | RECIPES ...
From pinterest.ca
LTDAN'SKITCHEN.COM: CHICKPEA SOUP WITH SHITAKE MUSHROOMS
From ltdanskitchen.blogspot.com
CHICKPEA SOUP WITH PORCINI MUSHROOMS - G-FREE FOODIE ...
From pinterest.com
220 LIDIASITALY RECIPES IDEAS | RECIPES, LIDIA'S RECIPES ...
From pinterest.ca
PAPPARDELLE WITH MIXED FRESH MUSHROOMS - LIDIA
From lidiasitaly.com
From facebook.com
LIDIA'S ITALY - CHICKPEA SOUP WITH PORCINI MUSHROOMS ...
From pinterest.com
CREAMY CHICKPEA SOUP - ZUPPA DI CECI | ITALIAN FOOD FOREVER
From italianfoodforever.com
CHICKPEA SOUP, CLAMS AND PORCINI MUSHROOMS RECIPE | OREEGANO
From oreegano.com
OLIVE OIL CAKE LIDIA\'S ITALY - 90+ LIDIA'S RECIPES IDEAS ...
From vellabirdsall.blogspot.com
LIDIA'S MUSHROOM SAUCE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love