Pureed Chickpea Soup - Passato di Ceci

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This soup is extremely flavorful and rich and for that reason I give it 5 stars! There are two things I did that you should not do: 1 boil uncovered, and 2 chill in the refrigerator before pureeing in a food processor. If instead you cover your pot and use an immersion blender while the soup is warm, the consistency will be velvety smooth and the puree process and clean up will be far more pleasant. I know this because I made the soup twice and everything turned out better with these suggestions. Also, the second time around I used smoked ham instead of pancetta to make the soup less fatty and a bit healthier. Note: do not chill before you puree because the cold pancetta fat congeals, clumps, and clots during the puree process. You'll see these fat globules and think to yourself, "do I really want to put this in my body? Am I really going to add more oil later?" But when I used the immersion blender in warm soup made with ham, there was none of this kind of thinking.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I was feeling under the weather last night and really wanted some soup. But, not a lot in the pantry except for some garbanzo beans. Found this recipe, used thick applewood smoked bacon, no celery, did not add extra water and dried thyme. Had a bit of a mishap with the small Cuisinart food processor, but the end result was amazing. Squeezed a Meyer lemon slice before serving with warm, crusty bread and it was AMAZING!!!! Need to invest in a better and larger food processor and I'll be making this soup again ( :

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This makes more than 4 to 6 servings, unless you're eating from enormous bowls. While I thought the flavors were nicely developed, I found this soup to be too heavy and rich. My family agreed.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Made this for dinner tonight. It was delicious! I substituted thick cut bacon for the pancetta and round Italian bread for the country bread. My whole family loved it (with the exception to my dad because he doesn't eat chickpeas. I'm so happy i have leftovers! Thanks Anne for a great dinner!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Hubby wanted soup for dinner so decided to make this. It was wonderful. Very flavorful. I had to substitute bacon for the Pancetta. My store didn't have dried chickpeas so I used two cans, rinsed and drained. I highly recommend that you DO NOT add any water until you have it pretty well put together. I didn't add any water at all and it was just right. Also, be careful with the salt. The croutons were great.. Another winner from one of my favs...Chef Anne!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

WoW - this was FANTASTIC - I made it exactly like the recipe (even soaked my chickpeas overnight but I have to say - I agree with one review that the quart of water with the chicken stock was not even necessary. I had way too much liquid left which I tossed out.
I just LOVE this soup - and the CROUTONS ? ! ! - FORGETABOUTIT
The only problem with those is that you CAN'T STOP EATING THEM !!!
And I mean the next day - she said 4-5 slices of country bread ? NO - use the whole loaf so you have plenty left over.
I just loved this soup so much - the flavors are to die for !
Thank you Anne - just what do you have against PEPPER ?!!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Who knew chick peas could make such a great soup. My 'meat and potato' husband even loved the soup. I didn't have any panchetta on hand, so I used regular bacon and used extra crumbled bacon on top instead of croutons. I also only used plain olive oil at the end and used an emersion blender. Delicious!!! Can't wait to eat another bowl for lunch today!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

OMG was this GOOD!!!! I didn't soak my chickpeas overnight, I did the quick soak-and this worked well. I also did not use as much oil in the pan for the croutons--big mistake!!! I personaly am not a fan of rosemary, so I would use another spice (garlic is always safe with me...lol....I ate the whole pot myself!! It got better each time I ate it...Thank you Chef Ann!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I tried this soup vegan style (vegetable stock instead of chicken/eliminated pancetta, used olive oil to saute veggies and DAMN was it good! Didnt splurge on the croutons tonight, but will make next time. Vegan or carnivore style, this is a GREAT soup! Thanks Anne :-

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

CRAZY, SILLY RETARDED GOOD!!!! I'm not a big soup fanatic, but I watched Anne make it on Secrets of a Restaurant Chef and it looked really good. I will tell ya, I'm not disappointed. It's a bit of work, but well worth it. I didn't have any bay leaves so I left them out, but I followed the rest of the recipe to a tee. I used 3 cans of chickpeas that I rinsed and peeled most of the shells off instead of the overnight soak of dried ones. I also didn't make the croutons, but I did make the garlic/rosemary infused oil to add before pureeing the soup. DONT LEAVE IT OUT!!! The rosemary makes it delicious! It's restaurant-quality wonderful soup. I'll definitely make it again.