Italian soup melds dried chick peas, herbs

January 15, 1992|By Sherrie Ruhl | Sherrie Ruhl,Evening Sun Staff

This Italian soup is for Connie Stricker of Baltimore. Kari Fandek of Towson sent it to us. She says the recipe will take about two hours to make.

Chick Pea Soup

1 cup dried chick peas

6 cups water

1 teaspoon rosemary, tied in cheesecloth

1 teaspoon salt

3 anchovy fillets

1/4 cup olive oil

2 cloves garlic, peeled and put through a press

1 6-ounce can tomato paste

1/2 pound shell-shaped pasta

Salt and pepper to taste

In large saucepan combine first four ingredients. Bring liquid to boil and cook, uncovered, for five minutes. Remove from heat and allow to stand, covered, for one hour.

Return the liquid to a boil. Reduce heat and simmer, covered, for 1 1/2 hours, or until chick peas are tender.

In container of food processor or blender, whirl chick pea mixture and anchovy fillets, a little at a time, until a smooth puree is reached. Return puree to saucepan, stirring to blend well.

In another saucepan, cook olive oil and garlic together until browned. Add this mixture to chick peas. Add tomato paste, stirring until well blended.

Add the pasta and cook, covered, about 10 minutes or until pasta is al dente. Season the soup to taste. Makes about eight cups.

Recipe Requests

* Joyce Graham of Baltimore wants the Elvis Presley Pound Cake recipe.

* A Reisterstown reader is looking for a turnip dumpling recipe.

A cashier at Giant Food Inc.'s White Marsh store is looking for no-bake mincemeat cookies like her grandmother used to make.

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