I was looking for a light soup this evening and if possible to use the Franch saffron that we just bought in La Rochelle. So I found Heidi Swanson’s recipe on food52.com and gived it a try. I also took her photo.
Chickpea Soup with Saffron, Yogurt, and Garlic
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- Sea salt
- 800g cooked chickpeas, rinsed and drained
- 1 liter vegetable broth
- 4 cloves garlic, finely chopped
- 3 saffron pistils
- 3 large egg yolks, lightly beaten
- 1 cup plain yogurt (Greek or regular)
- Small bunch fresh cilantro, chopped
- In a medium-large pot over medium-high heat, combine the olive oil, onion, and a couple of big pinches of salt. Cook until the onions soften up a bit, a few minutes. Stir in the chickpeas, and then add the vegetable broth and garlic. Bring to a simmer and remove from heat.
- In a medium bowl, whisk the saffron and egg yolks, then whisk in the yogurt. Slowly add a big ladleful, at least 1 cup, of the hot broth to the yogurt mixture, stirring constantly. Very slowly whisk this mixture back into the pot of soup.
- Return the pot to medium heat and cook, stirring continuously for another 7 minutes or so, until the broth thickens, never quite allowing broth to simmer. Ladle into individual bowls and serve with plenty of chopped cilantro.
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