Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups chicken or vegetable broth
- 1 can (14.5 ounces) diced tomatoes, undrained
- 2 roasted red peppers, chopped
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 1 tablespoon Gineprino (juniper berry liqueur)
- 1/2 cup heavy cream
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the thyme, oregano, cumin, smoked paprika, salt, and black pepper and stir to combine.
4. Add the broth, diced tomatoes, roasted red peppers, and chickpeas and bring to a simmer.
5. Simmer for 15 minutes.
6. Remove from heat and let cool slightly.
7. Using a blender or immersion blender, puree the soup until smooth.
8. Return the soup to the pot and stir in the parsley, cilantro, Gineprino, and heavy cream.
9. Heat the soup over low heat until warmed through.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Simmer over medium heat.
Serving size:
Makes 4 servings.
Nutritional information:
Calories: 290
Fat: 18g
Carbohydrates: 24g
Protein: 8g
Sodium: 890mg
Sugar: 6g
Substitutions for ingredients:
- Vegetable broth can be used instead of chicken broth for a vegetarian version.
- Fresh herbs can be used instead of dried herbs, but use three times the amount.
Variations:
- Add cooked chicken or sausage for a heartier soup.
- Use fire-roasted tomatoes instead of regular diced tomatoes for a smokier flavor.
- Add a pinch of red pepper flakes for a spicier soup.
Tips and tricks:
- To roast red peppers, place them on a baking sheet and broil for 5-10 minutes, turning occasionally, until charred on all sides.
- Use caution when blending hot liquids to avoid burns.
- The soup can be made ahead of time and reheated before serving.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over low heat until warmed through.
Presentation ideas:
Serve the soup in bowls with a dollop of sour cream and a sprinkle of chopped fresh herbs.
Garnishes:
- Sour cream
- Chopped fresh herbs
- Croutons
- Grated Parmesan cheese
Pairings:
- Crusty bread
- Salad with a tangy vinaigrette
- White wine, such as Sauvignon Blanc or Pinot Grigio
Suggested side dishes:
- Grilled cheese sandwich
- Caesar salad
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to cook the soup to a safe temperature of 165°F to kill any harmful bacteria.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Gineprino is a juniper berry liqueur from Italy that is often used in cooking. Juniper berries have been used for medicinal purposes for centuries and are also a key ingredient in gin.
Flavor profiles:
This soup has a smoky, slightly spicy flavor from the roasted red peppers and spices, balanced by the sweetness of the Gineprino and cream.
Serving suggestions:
Serve this soup as a starter or main course with a side salad and crusty bread.
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Region: Italian