Chickpea, chard & porcini soup [Hugh Fearnley-Whittingstall] from One Year at Books for Cooks 10 (page 15) by Eric Treuille and Clara Paul and Marilou Amante
- Parmesan cheese
- rosemary
- onions
- chard
- dried porcini mushrooms
- tomato passata
- tin of chickpeas
-
EYB Comments
Can substitute spinach for chard.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.