Chickpea and mussel soup with homemade croutons
Chickpea and mussel soup with homemade croutons

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, chickpea and mussel soup with homemade croutons. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Chickpea and mussel soup with homemade croutons is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It’s simple, it is quick, it tastes delicious. Chickpea and mussel soup with homemade croutons is something which I have loved my whole life. They’re nice and they look wonderful.

Great recipe for Chickpea and mussel soup with homemade croutons. The ingredients and seasoningsu for cooking Chickpea and mussel soup with homemade croutons. Remove the rosemary and a few whole chickpeas and liquidize the rest. Get your serving bowls, pop some of the croutons in the bottom (if they are hidden they don't count in the carb calculation, apparently) and fill with the soup.

To begin with this particular recipe, we must first prepare a few ingredients. You can have chickpea and mussel soup with homemade croutons using 8 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Chickpea and mussel soup with homemade croutons:
  1. Take 800 g fresh mussels
  2. Make ready 400 g cooked chickpeas
  3. Take Chopped carrots onions and celery
  4. Get 200 ml hot fish stock
  5. Take Tablespoon passata sauce
  6. Make ready to taste Salt
  7. Take Bread for croutons
  8. Make ready Olive oil

Roll them around until any liquid on them has been absorbed. Drain the chickpeas and stir in along with a generous amount of salt and pepper. Stir in the chopped tomatoes, chicken stock and pasta shapes. Bring to the boil, then reduce the heat until the soup.

Steps to make Chickpea and mussel soup with homemade croutons:
  1. Clean mussels. Put in a large pot without water or oil. Put lid on and turn on the heat. when they release their water and open, remove from heat and set a side to cool. Shell them saving 2 per person for decorating
  2. Cook onions, carrots and celery in some oil. After a few minutes add the drained chickpeas. Cook for a min or two. Add stock and simmer for 5-6 minutes
  3. Add passata sauce and simmer for another few minutes. Remove about half the sauce and whizz up using a hand blender. Put back in the pot. Stir and add more stock or water to your liking.
  4. Turn on the oven and chop the bread into small cubes. Drizzle with olive oil and bake for 6-7 mins at 200. Meanwhile, add mussels to soup and heat through. Serve in a bowl with croutons on top 😁

Stir in the chopped tomatoes, chicken stock and pasta shapes. Bring to the boil, then reduce the heat until the soup. To serve, return the soup to the stove top bringing it to a simmer along with the cream and lemon juice. When ready, ladle the hot soup into six bowls, distributing the mussel meat and croutons evenly. Finish by drizzling a teaspoon olive oil over the soup, and adding a pinch of paprika and chopped chives.

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