This appetizingly orange soup is light but not too delicate. Because the carrots are front and center, make an effort to use freshly harvested, local, and preferably organic ones. The garbanzo bean mixture adds a visual and textural accent, and the fried rosemary is a nice, crispy garnish.
Recipe from “Super Tuscan. Heritage Recipes and Simple Pleasures from our Kitchen to Your Table”, Touchstone. Photography by Eric Wolfinger.
SOUP
1 small red onion, thinly sliced
2 tablespoons extra-virgin olive oil
2 pounds carrots 3 garlic cloves, crushed
One 3-inch sprig fresh rosemary
5 cups Vegetable Broth (page 67)
One 15-ounce can garbanzo beans (chickpeas), drained and rinsed
Sea salt and freshly ground black pepper
GARBANZO “SALAD”
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
1 teaspoon very Finely chopped fresh rosemary
One 15-ounce can garbanzo beans (chickpeas), drained and rinsed
Sea salt and freshly ground black pepper
FRIED ROSEMARY
2 tablespoons extra-virgin olive oil
Two 3-inch sprigs fresh rosemary
1 To make the soup: Put the onion and oil in a large sauce pan over medium-low heat and cook, stirring occasionally, until the onion is tender but not browned, about 5 minutes. Add the carrots, garlic, and rosemary and stir well. Cover and cook until the carrots begin to soften, about 5 minutes.
2 Add the broth and garbanzo beans and bring to a boil over high heat. Reduce the heat to low and cover with the lid ajar. Simmer until the carrots are very tender, about 30 minutes. Discard the rosemary sprig. Using an immersion blender, puree the soup in the saucepan until it is smooth. (Or let the soup cool, puree in batches in a blender with the lid ajar, and reheat before serving.) Season to taste with the salt and pepper.
3 To make the garbanzo “salad”: Whisk the lemon juice, oil, and chopped rosemary in a medium bowl. Add the garbanzo beans and toss to combine. Season to taste with the salt and pepper. Set the mixture aside at room temperature.
4 To make the fried rosemary: Put the oil and rosemary in a small skillet over medium heat and cook, occasionally turning the sprigs, just until the rosemary leaves are crisp, about 3 minutes. Transfer the sprigs to paper towels to drain and cool and discard the oil. Remove the leaves from the stems and discard the stems.
5 To serve, spoon the soup into bowls. Add a spoonful of the room-temperature garbanzo “salad” into the center of each serving and sprinkle with the fried rosemary.
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