This has got to be one of the easiest and most delicious quick soups ever.
- Chicken broth
- 1 can of chickpeas
- 1 head of endive (or any other leafy green)
- some mushrooms (we used porcini)
You start by making some chicken broth. Your options: 1. buy chicken broth/stock at the store or 2. Have chicken bullion cubes on hand and dissolve in hot water per instructions.
Then, you heat up the broth and add the chickpeas. If you get a can of chickpeas, you have to wash them. You might notice that they have a very paper thin skin on them. I preferred to take off the skin which was a little more time consuming, but I like my chickpeas naked and paper-free.
Finally, you add the endive. Endive is kind of like a lettuce, but it's got spiky long leaves. I like to chop them up into 1 inch pieces. You don't have to cook them very long at all, so it's best to add them at the end.
We happened to have some dried porcini mushrooms that I soaked in water for a bit and then added at the same time of the endive. Then, I let it all cook for like 3-4 minutes, and voila, it was done!
I like this recipe because you could totally vary it up. You like carrots? Potatoes? Put them in first and cook a little longer. As long as your greens are cooked last and just for a short time, anything goes for this easy soup!