Thanksgiving time was perfect for soup.....it warms the body and recomforts the soul
I made this chickpeas soup recipe a long time ago from this blog. Now, I adapted it to my taste....It is delicious!!
Greek chickpeas soup
250 grams of dried chickpeas
60 ml olive oil
1 onion (chopped)
2 leeks (chopped)
2 garlic cloves (chopped)
1 fennel (chopped). When I make fennel salad, I freeze the exterior layer for making soup.
600-700 grams of Vegetable stock
salt and pepper
dry fennel and chili flakes to sprinkle it
olive oil and lemon juice to drizzle
Soak overnight the chickpeas. Cook them until they are tender. In a pot, warm olive oil and sauté the onion, garlic, fennel and leeks. Add salt and pepper. Add the chickpeas as well as the vegetable stock. Let it simmer for 10 minutes. Once it is warm, blend everything until is smooth. Warm it and serve with a drizzle of olive oil, lemon juice drops, and dry fennel and chili flakes. ENJOY!
In the internet (I forgot where), I read about an Irish Farmhouse Vegetable Soup. Basically, it has butter, potatoes, onions, leeks, and green peas.....the rest whatever you have in the freezer. Is thick and delicious
Irish Farmhouse Vegetable Soup
Melt the butter in a large pot and place over a medium high heat. Add the garlic, onion, and leek. Fry for 3 minute, then add the potatoes and carrots, cover and simmer for 6 minutes at low temperature.
Add the stock, simmer for about 20 minutes or until the vegetables are cooked. Blend with a hand blender or a normal blender. Season it with salt, pepper and oregano. Add the cooked green peas. Enjoy!
300 grams of bread flour
50 grams of whole wheat flour
50 grams of seeds (pumpkin seeds and sunflowers combined_
80 grams of sourdough activated
260 grams of water
1/2 teaspoon of salt
Mix the flours and set aside. Combine the sourdough with water, and add the flour. Knead for 7 minutes. Let it rest for 20 minutes. add the salt and seeds. Knead for 10 minutes. Place it in a greased bowl covered it. Fold it every 30 minutes, for a total of 3 hours (6 times in total). Place it in the fridge over night. The next day, take it out of the fridge and shape it in a baguette form. Let it rest at room temperature. Bake it at 400F with steam (water in a pot) for 20 minutes or until it is done. ENJOY!
Both soups are so creamy and comforting and you are right, they are perfect for the homemade sourdough bread.ReplyDelete