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Cream of Chickpeas Soup
Cream of Chickpeas Soup
(Crema Ai Ceci)
 
 
Ingredients:
 
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
 
Directions:
 
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.
 
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.
 
Sprinkle with the Fontina cheese and melt the cheese under a grill. Serves 4.
 
That's it!
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