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- Cream of Chickpeas Soup
- (Crema Ai Ceci)
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- Ingredients:
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- 7 oz (200 grams) chickpeas, soaked overnight in cold water to cover and drained
- 2 oz (50 grams) Fontina cheese, grated
1 onion, sliced
2 tablespoons extra virgin olive oil
1 garlic clove
1 fresh rosemary sprig
3 bread slices, toasted
Salt and pepper
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- Directions:
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- Place the chickpeas in a saucepan with 2 and 1/2 pints (1.5 liters) of cold water and the onion.
Bring to a boil, cover and cook over a medium heat for about 2 hours.
Transfer the soup to a food processor and process it to a puree.
Heat the olive oil in a pan, add the garlic and rosemary and cook for a few minutes.
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- Season with salt and pepper.
Remove and get rid of the garlic and rosemary and pour the flavored oil on to the chickpea puree.
Ladle into individual soup flame-proof plates and place the bread toast on top.
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- Sprinkle with the Fontina cheese and melt the cheese under a grill. Serves 4.
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- That's it!
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