Chick Pea and Cavolo Nero Soup

I had a big bunch of cavolo nero, and a bit of searching for some ideas on what to do with it brought me to the UK edition of Delicious Magazine, where I found a recipe of which this one is an almost exact copy. Delicious took me back, back in time - all the way back to 2007 when I followed my first basic cooking course from Wiljan Koopmans @ Kookschool Delicious in Amsterdam.

 Chick Pea and Cavolo Nero Soup


Ingredients (serves 2):
200g dried chickpeas, soaked overnight in ample cold water
60g olive oil
40g diced pancetta or bacon
1 small onion, finely chopped
1 celery stalk, chopped
2 garlic cloves, minced
500mL chicken stock
1 sprig fresh oregano
140g cavolo nero, roughly chopped
1 tsp lemon juice

pinch of chili flakes
salt and freshly ground black pepper
garnish with grated parmesan and sour cream

Instructions:
1. Place the chickpeas in a large pan of cold water. Salt the water and bring to a simmer. Simmer for 20-30 minutes, until the chick peas are tender. Drain and set aside.

2. In a frying pan, heat the oil and fry the pancetta or bacon until crispy. Using a slotted spoon, remove and set aside, then add the onion and celery. Fry over medium-low heat until tender (15 minutes, maybe slightly less). Then add the garlic and fry for 1 more minute.

3. Pour the chick peas, the onion celery mixture (including the oil) and the bacon in a medium-sized soup pan. Pour in the chicken stock, add the oregano and chili flakes. Bring to a simmer, then add the cavolo nero and simmer for 10 minutes.

4. Season with salt and pepper to taste, stir in the teaspoon of lemon juice, then serve hot. In each bowl, top with grated parmesan and a dollop of sour cream. Serve with baguette or crusty bread.

Chick Pea and Cavolo Nero Soup

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