Cream of Chickpea Soup With an Egg Parcel |
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Prep Time: 480 Minutes Cook Time: 120 Minutes |
Ready In: 600 Minutes Servings: 3 |
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Recipe courtesy of Spain GourmeTour magazine. Prep time is soaking chickpeas overnight. Ingredients:
5 ounces chickpeas |
1 onion, peeled and quartered |
1 carrot, peeled and sliced |
1 leek, peeled and sliced |
3 cloves |
1 ham bone, iberico if possible |
3 tablespoons olive oil, picual if possible |
3 tablespoons cream |
1 1/2 quarts water |
4 eggs |
bread, crusts |
basil leaves |
oil (for frying) |
olive oil, for dressing picual if possible |
salt |
Directions:
1. Place the chickpeas in enough warm water to cover and soak overnight.
2. Drain chickpeas, cover with warm water and bring to a boil with the washed ham bone. When the pot reaches boiling, reduce to a simmer. Add olive oil. Stick the cloves into onion quarters, add to the chickpeas with the sliced leek and carrot and simmer for 2 hours. Season when the chickpeas are almost cooked.
3. Buzz with immersion blender until thin and creamy, then strain. Check the seasoning and add cream.
4. Fry the bread crusts and basil leaves in olive oil.
5. Cut four squares of plactic film wrap and place each one loosely over the top of a coffee cup. Press down the middle and break an egg into the hollow. Season, and then make small bundles by tying up the film with string close to the egg. When all the eggs have been wrapped, place the parcels in boiling water for 4 minutes. Remove and unwrap.
6. Serve the hot cream of chickpeas with an egg in the center of each dish, garnishing with two pieces of fried crust and two fried basil leaves.
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