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Here's My Heart Soup
1 small onion, peeled and chopped
2 cloves garlic, peeled and sliced thin
¼ cup extra virgin olive oil
Salt and freshly ground black pepper to taste
½ teaspoon crushed red pepper flakes
1 tablespoon fresh rosemary leaves
2 cups chicken or vegetable broth
1 15 oz. can chickpeas, drained
1-2 tablespoons fresh lemon juice
One large roasted red pepper, peeled
1 tablespoon fresh lemon juice
½ clove garlic, pressed
Salt and freshly ground black pepper
Garnishes: extra virgin olive oil,
fresh parsley
In a 1-2 quart saucepan with a heavy
bottom, heat olive oil and add onion and garlic. Stir over
medium heat until onions are soft and translucent. Add salt,
pepper, red pepper flakes and rosemary and stir to
incorporate. Add broth, drained chickpeas and lemon juice
and bring to a boil. Reduce heat and simmer for about 10
minutes.
Puree the chickpea soup in a blender or
with a wand.
While the soup is simmering, put the
pepper, lemon juice, pressed garlic, salt and pepper in a
blender or small food processor. Process until it becomes a
thick, smooth, bright red mixture.
To serve. Ladle chickpea soup into two
beautiful, shallow soup bowls. Using a spoon, gently lay two
scoops of the pepper mixture in the center of the bowl, to
make a heart shape. Garnish soup with a “squiggle” of extra
virgin olive oil and a few parsley leaves. Present this
edible heart to your Valentine.
Nutritional Facts
Serving Size —
Calories per serving —
Total Fat —
Saturated Fat —
Cholesterol —
Total Carbohydrate
Dietary Fiber —
Sugars —
Protein —
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