From 0fb3b92b04e48c8e7f9bb2c005541342a5d7ee0c Mon Sep 17 00:00:00 2001 From: Szymon Szukalski Date: Mon, 25 Nov 2024 14:28:36 +1100 Subject: Latest export --- Recipes/Chickpea, Fregola & Fennel Soup.html | 512 +++++++++++++++------------ 1 file changed, 292 insertions(+), 220 deletions(-) (limited to 'Recipes/Chickpea, Fregola & Fennel Soup.html') diff --git a/Recipes/Chickpea, Fregola & Fennel Soup.html b/Recipes/Chickpea, Fregola & Fennel Soup.html index aeb2700..d0f948f 100644 --- a/Recipes/Chickpea, Fregola & Fennel Soup.html +++ b/Recipes/Chickpea, Fregola & Fennel Soup.html @@ -1,269 +1,341 @@ - + - - - - - - -
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Chickpea, Fregola & Fennel Soup

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+ Chickpea, Fregola & Fennel Soup +

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Soup

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Soup

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- - - Prep Time: 15 min - Cook Time: 40 min - Servings: 4-6 - - - Source: - - - + + + Prep Time: 15 min + + Cook Time: 40 min + + Servings: 4-6 + + + + Source: + +

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Ingredients

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125 ml olive oil

1 onion, finely diced

2 fennel bulbs, bulbs finely diced and fronds trimmed and chopped

1 carrot, finely diced

3 celery stalks, finely diced

3 garlic cloves, finely chopped

2 bay leaves

500 g drained tinned chickpeas

300 g fregola or pearl cous cous or risoni

5 tomatoes, sliced in half and grated

1.5 litres vegetable stock

2 cups baby spinach leaves

extra-virgin olive oil, for drizzling

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Ingredients

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+ 125 ml olive oil +

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+ 1 onion, finely diced +

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+ 2 fennel bulbs, bulbs finely diced and fronds + trimmed and chopped +

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+ 1 carrot, finely diced +

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+ 3 celery stalks, finely diced +

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+ 3 garlic cloves, finely chopped +

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+ 2 bay leaves +

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+ 500 g drained tinned chickpeas +

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+ 300 g fregola or pearl cous cous or risoni +

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+ 5 tomatoes, sliced in half and grated +

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+ 1.5 litres vegetable stock +

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+ 2 cups baby spinach leaves +

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+ extra-virgin olive oil, for drizzling +

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Description

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This is based on a traditional Sardinian recipe. You can use chicken, fish, vegetable stock or water, though chicken stock is what we prefer.

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Description

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+ This is based on a traditional Sardinian recipe. You can use + chicken, fish, vegetable stock or water, though chicken stock is + what we prefer. +

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Directions

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Heat the oil in a heavy-based saucepan over medium-low heat. Add the onion, diced fennel, carrot, celery, garlic and bay leaves. Sweat, stirring often, for about 5 minutes until the vegetables are translucent (but don't allow them to colour). Add the chickpeas, fregola, grated tomato and the stock or water. Simmer for 30 minutes or until the fregola is al dente.

Season with salt and pepper and stir in the spinach leaves and the fennel fronds (reserve a few for garnishing).

Serve the soup in bowls, garnished with fennel fronds and a drizzle of extra-virgin olive oil.

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Directions

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+ Heat the oil in a heavy-based saucepan over medium-low heat. Add + the onion, diced fennel, carrot, celery, garlic and bay leaves. + Sweat, stirring often, for about 5 minutes until the vegetables + are translucent (but don't allow them to colour). Add the + chickpeas, fregola, grated tomato and the stock or water. Simmer + for 30 minutes or until the fregola is al dente. +

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+ Season with salt and pepper and stir in the spinach leaves and the + fennel fronds (reserve a few for garnishing). +

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+ Serve the soup in bowls, garnished with fennel fronds and a + drizzle of extra-virgin olive oil. +

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