Chickpea soup à la Provençal from Twelve Months of Monastery Soups: International Favorites by Brother Victor-Antoine d'Avila-Latourrette

  • spinach
  • bay leaves
  • chickpeas
  • rosemary
  • garlic
  • leeks
  • marjoram
  • dried oregano
  • thyme
  • French bread

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.

Notes about this recipe

  • stockholm28 on November 07, 2016

    I had high hopes for this soup but it was just o.k. for me. I made half a recipe. Leeks are sauteed in a fair amount of olive oil and then chickpeas (soaked overnight), spinach, garlic, herbs (bay leaf, rosemary, thyme, oregano, and marjoram), salt, pepper, and water are added and the soup is simmered for over an hour. You puree the soup and top with butter (I skipped the butter) and croutons. The pureed soup is a rather thick and unappealing pea green color. I think I would have preferred this without blending, leaving the chickpeas whole. I used fresh herbs and wondered if he meant dried; the recipe doesn't specify but the notes in the front of the book indicate that they grow their own herbs so I assumed fresh. I found the soup a bit bland and lacking depth. I think it would have been better with a good stock.

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