Being With Him--Mass Market by Jessica Barksdale Inclan

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Paperback

Writing about food may be a blog cop out, but last night, I made a most delicious soup, one I've made before and one I will most certainly make again.  I'm getting better at it.  I've learned how to make this pureed chickpea soup (which sounds better when called Passato de Ceci) using Anne Burrell's recipe but adding in some "improvements," at least I think so.  For one thing, I decided to go renegade on the croûtons.  Instead of cooking them in a lake of olive oil--which sounds like a good idea but isn't, trust me--I make the scented oil and pour a normal amount on the bread cubes, toss them in the oil, and then bake them for about 25 minutes.  Lovely, light, and not sodden.

Also, I think I use more pancetta than is called for.  My feeling is that when one can add more pork product, do.  And I crisp it up a bit more than the recipe calls for.  Delicious.

But that's the extent of my innovations, other than I used my homemade chicken broth.  People of all ages--really--love it, and I think that it's still early spring enough to serve it up with pride.

Here's the link:

http://www.foodnetwork.com/recipes/anne-burrell/pureed-chickpea-soup--passato-di-ceci-recipe/index.html

Jessica