BEAN*****Garbanzo Cream with Ham Cracklings (HF/MP)

By Unblond1

This is great. The key is to use the blender, not the food processor to puree it, and to puree until VERY smooth.

Ingredients

• SOUP ONLY :
• PAPRIKA OIL*
• 1/4 cup EVOO
• 1 heaping teaspoon smoked sweet Spanish paprika
• PARSLEY OIL*
• 1/3 cup EVOO
• 1/2 cup chopped fresh parsley
• 1/2 cup chopped fresh chives
• SOUP*
• 1 tbsp. EVOO
• 1 medium onion, chopped
• 1 medium carrot, diced
• 1 small leek, chopped
• 3 cloves garlic, chopped
• 1 - 19 ounce can each of garbanzo beans and cannellini beans, drained and unrinsed, 1 cup of liquid reserved
• 2 cups chicken broth
• 2 ounces finely minced pancetta - hot or regular, to serve
• Calories 218.5
• Total Fat 4.2 g
• Saturated Fat 0.3 g
• Polyunsaturated Fat 0.3 g
• Monounsaturated Fat 1.6 g
• Cholesterol 0.0 mg
• Sodium 309.7 mg
• Potassium 407.7 mg
• Total Carbohydrate 33.9 g
• Dietary Fiber 9.5 g
• Sugars 5.1 g
• Protein 11.8 g
• WITH PANCETTA GARNISH:
• Calories 247.0
• Total Fat 6.5 g
• Saturated Fat 1.1 g
• Polyunsaturated Fat 0.3 g
• Monounsaturated Fat 1.6 g
• Cholesterol 8.6 mg
• Sodium 433.2 mg
• Potassium 407.7 mg
• Total Carbohydrate 33.9 g
• Dietary Fiber 9.5 g
• Sugars 5.1 g
• Protein 13.7 g

Details

Servings 6

Preparation

Step 1

* *PAPRIKA OIL*

* Heat 1/4 cup of the oil over low heat. Remove from the heat, stir in the paprika and allow to infuse for 30 to 45 minutes. Strain into a small jar or squirt bottle and reserve.

* *PARSLEY OIL*

* Place the herbs and the oil in a blender and puree until completely smooth. Let stand at room temperature for up to 2 hours then strain into a small jar or squirt bottle and reserve.

* *SOUP*

* Heat oil over medium-low heat and saute vegetables for 2 - 3 minutes. Cover and cook until vegetables are softened but not browned - 5-7 minutes.

* Add the garbanzos and their liquid, chicken broth and bacon and bring to a boil, skimming if necessary. Cover, reduce heat and simmer for 30 minutes.

* Remove from heat and let cool, covered.

* When cool enought to handle, remove bacon and puree in the blender until very very smooth. Season to taste with salt and pepper.

* Saute pancetta until crispy and set aside.

* To serve, reheat the soup and ladle into soup plates. Drizzle with the paprika oil and the parsley oil and put a spoonful of the pancetta cracklings in the centre of each bowl and serve.