Monday, August 26, 2013

Zucchini & Chickpea Soup with Jalapeño-Dill Drizzle



Zucchini & Chickpea Soup with Jalapeño-Dill Drizzle
(serves 2-4)


Making this soup is great way to utilize the typical abundance of zucchini yielded by the summer months. Sesame seeds lend a toasty flavor to the earthiness of the zucchini and chickpea soup, which is beautifully complimented by a bright, tangy drizzle of fresh dill and jalapeño pepper. If you prefer not to make this dish spicy, try using a poblano, banana, or cubanelle chili pepper in place of the jalapeño.


Ingredients:

Zucchini & Chickpea Soup:

- 6 heaping cups peeled & cubed zucchini
- 1 15.5 oz can chickpeas (drained and rinsed)
- 1 extra large onion (diced)
- 2 tablespoons Worcestershire sauce
- 2 large cloves garlic (minced or pressed)
- 2 tablespoons sesame seeds
- 3 ½ cups chicken broth (plus more to taste)
- 1 teaspoon dry (ground) mustard
- 1 teaspoon spicy brown mustard
- ¼ teaspoon ground nutmeg
- ½ teaspoon smoked paprika
- Salt and ground black pepper to taste
-Extra virgin olive oil for the pan

Jalapeño- Dill Drizzle:

- Small handful fresh dill
- ½ small Jalapeño pepper
- Juice of ½ lemon
- 2 tablespoons Olive Oil
- Salt and pepper to taste



Begin by toasting the sesame seeds in a dry dutch oven over medium heat. When they are fragrant and golden-brown in color, add some olive oil to the pan.




Add the diced onion to the hot olive oil, along with the Worcestershire sauce; cook until translucent.




To the onion, add the garlic and cubed zucchini, stirring until coated with the oil and sesame seeds.






Add the chickpeas, chicken broth, dry mustard, spicy brown mustard, nutmeg, salt and pepper to the dutch oven, stir and cover.




Reduce the heat to medium-low and cook for about 15 minutes, or until the zucchini is very soft.




Transfer the mixture to a food processor (you may have to do this in batches if you have a smaller food processor). Process until smooth.




Pour the pureed soup back into the pan and repeat with the rest of the batches if necessary, until all of the soup has a smooth consistency.




The soup will be very thick at this point. Sprinkle with the smoked paprika and add more chicken broth until it reaches your desired consistency. Season the soup with more salt and pepper if necessary. Keep covered on low heat until ready to serve.




For the drizzle, combine the dill, jalapeño pepper, lemon juice, olive oil, salt and pepper in a food processor or mortar and pestle. Process until it has a smooth consistency.




To serve: ladle the soup into bowls and use a spoon to create lines of the drizzle on top of each portion. Enjoy alone or with the protein and salad of your choice!




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