Saturday, August 21, 2010
Spicy Tomato and Chickpea Soup, Shaved Asparagus
Time to get in as much fresh asparagus as possible before fall comes and eating it raw just isn't an option.
Spicy tomato soup perfumed with basil, red pepper flakes and a touch of sweetness. Chickpeas with bell peppers, onions and fresh herbs. Raw asparagus, shaved and dusted with fleur de sel.
2 tbl extra virgin olive oil
1/4c minced red onion
2 garlic cloves, minced
1 tsp organic sugar
2 tsp pepper
2 tsp salt
1-28oz can organic diced tomatoes
1 cup vegetable broth
5 fresh basil leaves, whole
2 tsp red pepper flakes
1 bunch of asparagus, thinly peeled
In a soup pot, heat oil and saute onions until soft and translucent, about 5 minutes. Add the garlic, sugar, salt and pepper. Saute until garlic is golden brown. Add tomatoes, vegetable broth, basil and red pepper flakes. Bring the soup to a boil and reduce heat. Simmer, partially covered for 15 minutes.
Remove basil leaves and transfer soup to a blender. Blend until smooth. Add chickpea mixture and enjoy.
Garnish the soup with shaved asparagus tossed in a drizzle of olive oil and sprinkled with fleur de selt.
1 tbl extra virgin olive oil
1/4c minced red onions
1/4c minced yellow, red or orange bell pepper
3 garlic cloves, minced
1- 15oz can chickpeas, drained and rinsed
1/4c vegetable broth
1 tsp sea salt
1 tsp pepper
4 basil leaves, finely chopped
In a small saute pan, heat oil and saute onions and bell peppers until soft, about 7 minutes. Add the garlic and saute until golden brown, 3 more minutes. Add chickpeas, salt, pepper and vegetable broth. Simmer until broth has completely evaporated. Add basil and toss. Season to taste with salt and pepper.