VCE: Buttermilk Soup With Chickpeas And Herb Oil

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* Exported from MasterCook *

 

Buttermilk Soup With Chickpeas And Herb Oil

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 239

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 garlic cloves

Salt and freshly milled pepper

1 quart buttermilk

1 large cucumber -- peeled

seeded and finely diced

15 ounces canned chickpeas -- rinsed well

1/4 cup extra virgin olive oil

2 tablespoons snipped chives

1/3 cup chopped parsley

3 tablespoons chopped marjoram

Grated zest and juice of 1 lemon

 

SERVES 4 TO 6

 

With canned chickpeas this soup can be assembled in minutes, then set aside

to chill. Serve it with hearty whole-grain bread or rolls.

 

Pound the garlic with 1/2 teaspoon salt in a mortar until smooth. Combine

the buttermilk, garlic, cucumber, and chickpeas in a bowl and chill

well. Combine the oil, herbs, a few pinches of salt, and the lemon zest in

another bowl. When cold, taste the soup for salt and season with pepper

and lemon juice. Serve garnished with the olive oil and herb oil.

 

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