Subj : N.Y.T. Most Saved - 14
To   : All
From : Dave Drum
Date : Sun Jun 25 2023 11:47:04

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chickpea Vegetable Soup w/Parmesan, Rosemary & Lemon
 Categories: Vegetables, Herbs, Cheese, Citrus
      Yield: 6 servings
 
      1    Whole clove
    1/2    Onion, sliced root to stem
           - so it stays intact; peeled
      1 lb Dried chickpeas; soaked
           - overnight, drained
      1    Sprig rosemary
           +=PLUS=+
      1 ts Fine chopped leaves
      3 cl Garlic; minced
      2    Fresh bay leaves
           +=OR=+
      1    Dried bay leaf
    1/3 c  Extra virgin olive oil
  1 1/2 tb Kosher salt; to taste
      1 sm Parmesan rind
           +=PLUS=+
    1/2 c  Fresh grated Parmesan
      1 c  Diced tomatoes; canned or
           - fresh
      2 md Carrots; in 1/4" rounds
      2    Celery ribs; sliced 1/4"
           Thick
           Z  est of 1 lemon
    1/4 ts Black pepper
 
  Insert the clove into the onion. Put the onion in a
  large pot with the chickpeas, rosemary sprig, garlic,
  bay leaves, olive oil, salt and cheese rind. Add 5 cups
  water and bring to a boil over high heat. Reduce heat to
  low, cover and simmer for about an hour, or until
  chickpeas are tender.
  
  Add the tomatoes, carrots and celery, cover loosely, and
  simmer until the vegetables are soft, about 25 minutes
  longer. While soup simmers, mix the chopped rosemary,
  grated Parmesan, lemon zest and pepper in a small bowl.
  
  Season the soup to taste and ladle into bowls. Sprinkle
  with the Parmesan mixture.
  
  By: Melissa Clark
  
  Yield: 6 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Beer & bread are the foundation of agriculture. 

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