Disclaimer

I am not a dietitian, I am a Research and Development Chef with a Nutritional Concentration. This site is based on opinions I've formed through my research and experience working for manufactured food processors.

Friday, December 17, 2010

Cheesy Potato Chickpea Soup

2 TBSP butter
1/8th cup prosciutto, pork belly or bacon
1 large onion, coarsely chopped
4 potatoes
1 1/2 cups pre-soaked chickpeas (a.k.a. garbanzo beans)
1-2 quarts chicken stock (just enough to cover the potatoes
3/4th cup shredded cheese (I used cheddar) 
2 cups heavy cream
salt TT
pepper TT 

Saute the pork in the butter until crisp. Sweat the onions, add the potatoes, chick peas and stock (remember just enough to cover the potatoes). Bring to a boil and reduce heat to a low simmer. When potatoes are soft, puree the mixture in a blender. Pour back into the pot and add the cheese. Once cheese is melted add the heavy cream and reheat until hot.

This soup is so warm and comforting, you might even forget it's winter outside!

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