Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 4 cups vegetable broth
- 2 cups cooked bermuelos (or canned chickpeas, drained and rinsed)
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
- 1/2 cup heavy cream
- 1/4 cup chopped fresh parsley
Special Equipment Needed:
- Large pot
- Wooden spoon
- Blender
Step-by-Step Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the flour and cook, stirring constantly, for 1 minute.
4. Add the vegetable broth and bring to a boil.
5. Reduce the heat to low and add the bermuelos, paprika, cumin, oregano, and black pepper.
6. Simmer for 15 minutes.
7. Carefully transfer the soup to a blender and blend until smooth.
8. Return the soup to the pot and stir in the heavy cream.
9. Simmer for 5 minutes.
10. Stir in the parsley and serve.
Time:
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Temperature: Medium heat
Serving Size: 4-6
Nutritional Information:
Calories: 250
Fat: 16g
Carbohydrates: 22g
Protein: 6g
Substitutions for Ingredients:
- Olive oil: canola oil
- Onion: shallot
- All-purpose flour: gluten-free all-purpose flour
- Vegetable broth: chicken broth
- Heavy cream: half-and-half
- Parsley: cilantro
Variations:
- Add 1/2 cup of cooked quinoa for added protein
- Add 1/2 cup of cooked rice for added texture
- Substitute the bermuelos with cooked lentils
- Add 1/2 cup of diced bell pepper for added flavor and color
Tips and Tricks:
- To make the soup even creamier, use a high-powered blender.
- Use a low-sodium vegetable broth to control the saltiness of the soup.
- For a spicier soup, add 1/4 teaspoon of cayenne pepper.
Storage Instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the soup in a pot over medium heat until warmed through.
Presentation Ideas:
Serve the soup in individual bowls with a dollop of sour cream and a sprinkle of fresh parsley.
Garnishes:
Sour cream, fresh parsley, diced bell pepper, diced avocado
Pairings:
Serve with a side of crusty bread or a green salad.
Suggested Side Dishes:
Crusty bread, green salad, roasted vegetables
Troubleshooting Advice:
If the soup is too thick, add more vegetable broth.
Food Safety Advice:
Refrigerate any leftovers within 2 hours of cooking.
Food History:
Bermuelos are a type of chickpea that is native to Spain and have been used in Spanish cuisine for centuries.
Flavor Profiles:
This soup has a creamy texture with smoky and earthy flavors from the paprika, cumin, and oregano.
Serving Suggestions:
Serve the soup with a side of crusty bread and a green salad.
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