"The only real stumbling block is the fear of failure. In cooking, you have got to have a what-the-hell attitude." ~ Julia Child

Immersion Learning: Chestnut and Chickpea Soup

by Julie on February 17, 2014

in Soup is Easy

my immersion blender

Chop chop!

Behold! My new immersion blender!

Years ago I got one from my mother in law. I didn’t know what to do with it, since I didn’t cook that much at the time. When we moved, I gifted it to a gal who did. And I regretted it for years afterward.

So I asked for one for Yuletide and lo, it did appear under the Hanukkah bush.

I used it to make this chestnut and chickpea soup I saw on Food52, Amanda Hesser’s fancy food blog, for my annual soup swap gathering.

The results? A winner. Accolades. And all that.

Chickpea and chestnut soup

My most Martha

This was my attempt at cute…because I knew gals at the soup swap would have soup in little jars with printed labels and all. Probably in baskets, too. It’s been established that I can’t do that.

Anyway, this is a hearty, rustic soup. Italian. Easy-peasy, especially if you have an immersion blender. Here’s the recipe:

  • 2 garlic cloves
  • 2 sprigs fresh rosemary
  • 4 fresh sage leaves
  • 3 tablespoons of extra virgin olive oil
  • 1/3 cup white wine
  • 14 ounces chickpeas (I used canned, of course)
  • 7 ounces cooked and peeled chestnuts (Trader Joe’s sells them in a vacuum pack,natch)
  • Salt and pepper
  1. 1. Smash the garlic cloves with a big knife and saute gently in olive oil with the rosemary and the sage. (You can steal both from your neighbor’s yard..thanks John!). When is the garlic is soft, add the white wine (take the pan off the heat unless you want a fire incident) and let evaporate for half a minute….then add the chickpeas. Season expertly, and cover with water..
  2. Whip out your awesome immersion blender! Blend about half of the chickpeas to a smooth puree –  Add the chestnuts. Boil, uncovered for about 10 minutes or until the liquid has reduced and become creamy. The chestnuts can be left whole, or broken up slightly with a spoon while cooking.
  3. Remove the rosemary sprigs and either let cool and put into festive mason jars…OR  serve with a drizzle of your very best extra virgin olive oil and fresh pepper.

It seems suspiciously easy…too easy to turn out. But trust me. It does. And it’s even better the next day.

I am immersion blender. Hear me roar!

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