Ingredients
SERVES 4
– 300 g cicerchia
– 1 potato peeled coarsely chopped
– 1 onion coarsely chopped
– 1 carrot coarsely chopped
– 1 stalk of celery coarsely chopped
– some bread sliced and toasted
– 1 garlic clove
– EVO to taste
– salt to taste
– pepper to taste
– ½ cup milk
– ½ packet of saffron
Directions
Soak the cicerchia for 2 hours in cold water, then rinse, drain and cook the cicerchia for ab. 50-60 minutes in abundant water. Meanwhile, prepare a vegetable soup by boiling the potato, onion, carrot, celery and garlic in 1 litre of water. As soon as the cicerchia and the vegetable broth are ready, drain the water from both saving the broth from the vegetable for later. Right after, in a mixer, blend half of the cicerchia with the vegetables until obtaining a creamy texture. Place the mixture into a pot (preferably terracotta) add in the saffron, previously dissolved in milk, and the sufficient amount of vegetable broth to obtain a soup. Incorporate the remaining cicerchia and boil it for 5 more minutes adding salt and pepper to taste. Serve in soup bowls dressed with a drizzle of EVO and a slice of toasted bread.
Other recipes – Cicerchia-Chickling