Name: Crema di Ceci con Funghi Porcini (Chickpea Puree with Porcini Mushrooms)
Yield: Makes 6 servings
Cuisine: Italian
Ingredients: 1 bay leaf; 4 to 5 sprigs fresh Italian (flat) parsley; 2 sprigs fresh thyme; 1 medium carrot, cut into bite-size pieces; 1 stalk celery from which you have cut the tough white end), sliced thin; 1 small onion, minced; ½ pound/2½ cups/225 g dried chickpeas or four 16-ounce cans chickpeas; 2 teaspoons extravirgin olive oil; 7 to 8 ounces/200 g fresh funghi porcini (you may substitute 1½ ounces dried funghi that you have properly soaked); 1 clove garlic, with the green heart removed, finely minced; Freshly cracked black pepper

Preparation info

Makes
6
servings

Difficulty
Easy

Appears in

Recipes from Paradise

By Fred Plotkin

Published 1997

About

This is a delicious soup that I tasted several times in small towns in the province of La Spezia. It is soothing, homey, and quite elegant, and it meets with great favor whenever I serve it.

Ingredients

½ pound/2½ cups/225 g dried chickpeas or four 16-

Europe
Italy
Liguria: La Spezia
Gluten-free
Mediterranean
Vegan
Soup

Method

If you are using dried chickpeas, it is necessary to soak them overnight. Place them in a large bowl and fill with warm water, covering the chickpeas by 2 inches/5 cm. Cover the bowl and put it in a warm p

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