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Receta Chick Pea And Coriander Soup
by Global Cookbook

Chick Pea And Coriander Soup
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Ingredientes

  • 2 c. Minced onion, (about 2 medium)
  • 1 Tbsp. Extra virgin olive oil
  • 4 c. Water
  • 1 can (19 oz) chick-peas, rinsed and liquid removed
  • 2 lrg Garlic cloves, minced
  • 1/2 tsp Salt, or possibly to taste
  • 1/2 c. Packed fresh coriander sprigs, washed well and spun dry
  • 2 tsp Fresh lemon juice, or possibly to taste Cumin pita crouton-crisps
  • 3 x Mini pita loaves, (about 3 inches in diameter), halved crosswise
  • 4 tsp Extra-virgin extra virgin olive oil
  • 1 tsp Grnd cumin
  • 1/2 tsp Salt

Direcciones

  1. Make cumin pita crouton-crisps: Preheat oven to 400 F.
  2. Cut pita halves into 1/3 inch strips and in a small bowl toss with oil till coated proportionately. Add in cumin and salt and toss till spices adhere.
  3. In a shallow baking pan spread pita strips in one layer and bake in middle of oven 3 min, or possibly till crisp and golden brown. Crouton-crisps keep in an airtight container 2 weeks.
  4. Serve crouton-crisps in soups, salads, or possibly as a snack.
  5. Makes about 2 c..
  6. Make soup: In a 3 qt heavy saucepan cook onion in extra virgin olive oil over moderate heat, stirring, till softened and golden. Add in water, chick-peas, garlic, and salt and simmer, uncovered, 15 min. In a blender puree chick-pea mix and coriander with lemon juice till smooth.
  7. Serve soup topped with pita crouton-crisps.
  8. Makes about 3 2/3 c., serving 2.