Cream Of Chickpea Soup
|Scallions||3 , chopped|
|Oil||1⁄4 Cup (4 tbs)|
|Canned chickpeas||24 Ounce, drained, rinsed (1 1/2 Cans Of 16 Ounce Size)|
|Tomatoes||2 Medium, roasted, peeled|
|Chicken stock||4 Cup (64 tbs)|
|Light cream||1⁄2 Cup (8 tbs)|
|Sliced avocado/Sliced roasted red bell pepper||1 Tablespoon, roasted (For Garnish)|
Saute scallions lightly in oil in saucepan.
Add chickpeas, tomatoes and chipotle chile.
Cook for several minutes.
Process with a small amount of the chicken stock in blender until smooth.
Strain into earthenware cooker or heavy saucepan.
Add remaining stock; mix well.
Bring to a simmer.
Add salt, pepper and cream; mix well.
Bring just to a simmer; do not boil.
Ladle into soup bowls.
Garnish with avocado or roasted red bell pepper slices.