I believe this is going to be the last winter soup I’ll be posting for this season…guess why?
Winter is over in Shanghai! Temperature gone up to 20 C during the day and 12 C at night and the sun has been shining. This means one thing: I AM IN SUCH A GOOD MOOD!
I love this time of the year, it gives me so much energy and happiness and makes me super active.
How do you like it?
Since in some parts of the world Winter is not completely over, and also since I made this soup and still want to share it with you, today is going to be Creamy Chickpea Soup with Rosemary Shrimps.
Hope you like it 🙂
Ingredients (serves 2):
- 1 can of chickpeas
- 2 tbsp olive oil
- 4 shrimps
- 1/4 cup white wine
- fresh rosemary
- 1/2 tsp salt
In a bowl combine extra virgin olive oil and rosemary. If possible do this a day ahead, to give time to the oil to absorb the aroma of the herb
In your blender pour chickpeas, salt, more fresh rosemary and a couple tbsp of water (we will add more while blending according to the cream consistency) NOTE: put by a few chickpeas to decorate the final dish.
Pure’ the beans into a nice smooth cream (you might have to add more water, remember!)
Next up, rinse the shrimps in cold water
and saute’ them with 1 tbsp of the aromatized oil. Season with salt. pour in wine and let it reduce. Turn of heat and remove skin off the shrimps
Pour the chickpea soup into serving bowls, decorate each serving with 2 shrimps and a few chickpeas. Dress each with 1/2 tbsp of aromatized oil.