Admit it: Have you ever made a dish just for the garnish?
I am the person who orders Caesar salad just for the croutons. Spaghetti just for the meatballs. Sundaes just for the hot fudge.
I have seen lots and lots of fried parsley out there - so I wondered . . . can you fry cilantro? I couldn't WAIT to try.
Turns out, you can! You cook it just the same way that you cook parsley - it takes just a minute to get crisp, but just like parsley, it holds its own with the hot oil and makes a pretty garnish for the top of a bowl of soup.
I put a blended chick pea soup underneath the garnish and it is YUM. Yes, both the soup and the garnish!
-- posted by Donna
CREAMY CHICK PEA SOUP WITH CRISPY CILANTRO GARNISH
2 shallots, diced
2 garlic cloves, minced
2 tablespoons vegetable oil
6 cups vegetable broth
2 cans (15 ounces each) chick peas, drained and rinsed
1 tablespoon cayenne pepper sauce
Salt and pepper to taste
1 cup cilantro
Peanut or canola oil for frying
Pepitas or nuts for garnish as desired.
Heat a large stock pot to medium heat. Add vegetable oil. Add shallots and saute for 2 to 3 minutes until softened, stirring constantly. Add garlic and cook another minute or so, until fragrant.
Add stock and chick peas and bring to a boil. Simmer for 10 to 15 minutes, until chick peas are very soft. Taste and add cayenne pepper sauce and s & p as desired.
Remove from heat and let cool to warm. Blend in a blender until very smooth. OPtional step: Strain through a fine mesh strainer.
Meanwhile, heat oil in a small skillet to medium high heat (about 350 degrees). Add cilantro and cook for 30 to 60 seconds, until very crisp. Use as a garnish. Also garnish with pepitas or other nuts as desired.
Serves 4.
My inspiration from other bloggers' soups:
Kalyn's Kitchen made a yummy blended chick pea soup with sumac and garlic flavors.
Pinch My Salt went Asian with their chick pea soup.
This American Bite has a lovely soup they call Hummus Soup.
Yosef - This American Bite
Thank you for linking to my hummus soup recipe. Your dish looks delicious.
Donna
Thanks Yosef - come back again!
Nancy/SpicieFoodie
I do have to admit that I love garnishes -- like croutons. I have never seen fried parsley or cilantro. Thanks so much for sharing this, I really love the idea and how it looks. Your soup makes me want to dig right in!
Sandy
Hi Spicie Foodie, Thank you for sharing our Cookbook on Pinterest. I have your book, it is amazing!
Donna
Creamy soup + crispy garnish = DElish!
SeattleDee
I love fried sage leaves on soup but crispy cilantro and pepitas sound out-of-this-world delicious! This is a must-try idea (though I might pass on the chickpea soup and substitute squash instead).
Sandy
Hi Dee, I love squash soup! The weather is warming up... how is the boat doing? Ready for cruising?
SeattleDee
Spring is here, but the boat is still ashore, in the shipyard waiting for a new paint job. Any week now....
Donna
I'll get my sailor clothes ready, just in case!
Sandy
I'd love to see pictures of the shiny new paint job, I'll hang it on my refrigerator and dream. It's getting warm down here already!
Donna
Do try, Seattle Dee!
Michelle
I'm sorry if I am missing something, but I have never made chickpea soup before and I was expecting a step that told me when to blend, but I don't see a step for that. I blended it after simmering for about an hour and added more stock to make it work.
Donna
Thanks MIchelle - I just added that to the instructions!
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