Chickpea, Red Pepper And Celery Root Soup With Cilantro
Published December 3, 1991
- Total Time
- 1 hour
- Rating
- Comments
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Ingredients
2 tablespoons unsalted butter
1 ½ cups chopped onions
½ cup chopped carrots
½ cup diced celery root
1 large sweet red pepper, chopped
5 sprigs flat-leaf parsley
3 sprigs cilantro
1 cup chickpeas, soaked overnight
1 cup chicken or meat stock
1 cup half-and-half or milk
Salt
3 tablespoons chopped flat-leaf parsley
3 tablespoons chopped cilantro
Nutritional analysis per serving (4 servings)
48 grams carbs; 38 milligrams cholesterol; 392 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 8 grams saturated fat; 17 grams fat; 9 grams fiber; 746 milligrams sodium; 15 grams protein; 14 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the butter, onions, carrots, celery root, red pepper and herb sprigs in a heavy pan, cover and let the vegetables sweat over low heat until they are limp, about 10 minutes. If mixture looks too dry, splash in some water to keep it from burning.
- Step 2
Drain the chickpeas, and stir them into the other vegetables. Add enough water to cover the vegetables, cover the pan, and simmer until the chickpeas are very tender. (The time will depend on the chickpeas' age; count on 30 minutes to 1 hour.)
- Step 3
Remove from the heat, and put the soup through a sieve or food mill. Return it to the pan, and stir in the stock and half-and-half. Taste and season with salt. Add the chopped herbs, bring to a boil, and serve immediately.
Private Notes
Comments
This was good and easy to make. I added a few splashes of white wine vinegar at the end and used chicken stock instead of the water.