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  Added: Nov 15, 2006  •  Visited (430)  •  Print version Print this recipe (66)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Garlic Soup With Chick - Peas, Mint And Croutons
(Sopa Da Panela)
What You Need:
  • 1 cup dried chick-peas (garbanzos), or substitute 1½ cups canned chick-peas
  • ½ cup olive oil
  • 2 slices homemade-type white bread, trimmed of crusts and cut into ½-inch squares
  • 2 teaspoons finely chopped garlic
  • ½ teaspoon salt preferably coarse salt
  • 1/3 cup finely chopped fresh mint leaves
  • ¼ cup finely chopped fresh parsley
  • 1 quart cozido stock, or substitute 1 quart chicken stock, fresh or canned
  • 4 mint sprigs

  • How To Cook:
    1. Starting a day ahead, wash the dried chick-peas in a sieve under cold running water, place them in a large bowl or pan, and add enough cold water to cover them by 2 inches.

    2. Soak at room temperature for at least 8 hours. Drain the peas and place them in a heavy 2- to 3-quart saucepan. Add enough fresh water to cover them completely and bring to a boil over high heat.

    3. Reduce the heat to low and simmer partially covered for 2 to 2½ hours, or until the peas are tender but still intact. Replenish the liquid with boiling water from time to time if necessary. (Canned chick-peas need only be drained and rinsed under cold running water.)

    4. Meanwhile, in a heavy 8- to 10-inch skillet, heat ¼ cup of the olive oil over high heat until a light haze forms above it. Add the bread squares, lower the heat to moderate and cook, turning them frequently, until they are golden brown on all sides.

    5. With a slotted spoon, transfer the croutons to a double thickness of paper towels to drain.

    6. With a mortar and pestle or the back of a large spoon, mash the garlic and salt to a paste in the bottom of a heavy mixing bowl. Beat in the mint, parsley, and then the remaining ¼ cup of olive oil, 1 tablespoon at a time.

    7. Continue to beat until the oil is thoroughly absorbed. Bring the stock to a boil in a large saucepan. Add the chick-peas, reduce the heat and simmer for 3 or 4 minutes to heat them through.

    8. To serve, transfer the garlic mixture to a heated tureen. Pour the soup into the tureen, stir with a large spoon to distribute the garlic mixture evenly, and scatter the croutons on top. Garnish with mint.

    To Serve: 4
    This recipe is also available in:
    Cuisine » Europe » Portugal
    Main Ingredient » Vegetables » Peas
    Main Ingredient » Vegetables » Garlic
    Main Ingredient » Herbs & Spices » Mint
    Dish » Soup


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