Chickpea, Red Pepper And Celery Root Soup With Cilantro

Ingredients

• 2 tablespoons unsalted butter
• 1 ½ cups chopped onions
• ½ cup chopped carrots
• ½ cup diced celery root
• 1 large sweet red pepper, chopped
• 5 sprigs flat-leaf parsley
• 3 sprigs cilantro
• 1 cup chickpeas, soaked overnight
• 1 cup chicken or meat stock
• 1 cup half-and-half or milk
• Salt
• 3 tablespoons chopped flat-leaf parsley
• 3 tablespoons chopped cilantro

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    386 calories; 16 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 46 grams carbohydrates; 8 grams dietary fiber; 13 grams sugars; 15 grams protein; 39 milligrams cholesterol; 160 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Preparation

1. Put the butter, onions, carrots, celery root, red pepper and herb sprigs in a heavy pan, cover and let the vegetables sweat over low heat until they are limp, about 10 minutes. If mixture looks too dry, splash in some water to keep it from burning.
2. Drain the chickpeas, and stir them into the other vegetables. Add enough water to cover the vegetables, cover the pan, and simmer until the chickpeas are very tender. (The time will depend on the chickpeas’ age; count on 30 minutes to 1 hour.)
3. Remove from the heat, and put the soup through a sieve or food mill. Return it to the pan, and stir in the stock and half-and-half. Taste and season with salt. Add the chopped herbs, bring to a boil, and serve immediately.