Chickpea, Red Pepper And Celery Root Soup With Cilantro

Name: Chickpea, Red Pepper And Celery Root Soup With Cilantro
Total time: 1 h
Yield: 4 servings
Cuisine: turkish
Ingredients: 2 tablespoons unsalted butter; 1 1/2 cups chopped onions; 1/2 cup chopped carrots; 1/2 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

By Nancy Harmon Jenkins

Total Time: 1 hour
Rating: (0)
Comments: Read comments

Featured in: KITCHEN BOOKSHELF; Just the Ticket For Armchair Trips

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Ingredients

Yield:4 servings

2tablespoons unsalted butter
1½cups chopped onions
½cup chopped carrots
½cup diced celery root
1large sweet red pepper, chopped
5sprigs flat-leaf parsley
3sprigs cilantro
1cup chickpeas, soaked overnight
1cup chicken or meat stock
1cup half-and-half or milk
Salt
3tablespoons chopped flat-leaf parsley
3tablespoons chopped cilantro

Ingredient Substitution Guide

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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.