Ceci Soup alla Madonna
We enjoyed the most delicious soup during a cooking class at “Alla Madonna del Piatto” in Assisi, Italy. The soup was made of an amazing chickpea puree, topped with the freshest extra virgin olive oil, sautéed mushrooms, croutons, fresh dill and grated pecorino cheese. It was simple and yet incredibly delicious.
2 Tbsp. Extra Virgin Olive Oil & 2 Cups Mushrooms, Sliced (Cremini & Baby Bella)
3 Tbsp. Extra Virgin Olive Oil
½ Small Onion, Diced & 1 Garlic Clove, Minced
2 Cups Chickpeas, Drained & Rinsed
6 Cups Chicken Broth
2 Cups Heavy Cream & Salt & Pepper to Taste
Toasted Croutons (Purchase Premade), Grated Pecorino Romano Cheese
Fresh Dill, Chopped
In a sauté pan, heat the olive oil and then sauté the mushrooms for approx. 8-10 minutes. Meanwhile, in a soup pot over medium heat, combine the olive oil, onion and garlic, and sauté for approximately 6 minutes. Add the chickpeas and the chicken broth, then bring the mixture to a boil. Lower heat, and cook for approx. 15 minutes. Remove the soup from the heat, and use an immersion blender to puree the soup. Add the heavy cream and mix well. Season to taste with salt and pepper. Spoon the puree in the bottom of each bowl, drizzle with good extra virgin olive oil, the sautéed mushrooms, toasted crouton, grated pecorino cheese and fresh dill. Enjoy!!