Crema de Garbanzos (Chickpeas Pureed Soup)
- 3 tablespoons of butter
- ½ small onion diced
- 3 scallions finely chopped
- 1 garlic clove minced
- Salt and pepper to taste
- 1 teaspoon of ground cumin
- ½ pound dried chick peas soaked overnight
- 6 cups beef broth
- 2 cups heavy cream
- ½ cup chopped fresh cilantro
- Place a medium soup pot over medium heat. Add the butter, onions, scallions, garlic, ground cumin, salt and pepper. Cook until the onions are soft and translucent, about 5 minutes.
- Drain and rinse the chickpeas and add them to the pot with the beef broth. Bring the pot to a boil over high heat, and then reduce heat to low, cover, and cook at a simmer until the chickpeas are tender about 2 hours.
- In a blender or food processor, puree the soup in batches, leaving some texture, and return the soup to the pot.
- Add the heavy cream and chopped cilantro. If the soup is too thick, thin it with water. Ladle the soup into bowls and garnish each bowl with chickpeas and cilantro.
Crema de Garbanzos, or Chickpeas Pureed Soup, is a traditional soup from the Cundinamarca department of Colombia. Pureed soups are very popular in Colombia, and I grew up eating many different types of my mom's homemade cremas, or pureed soups. Actually you can find different packaged cream soups in most Colombian supermarkets, and Crema de Garbanzos is one of them, but for me, store bought soups, just won't do. This soup is very easy to prepare, and makes a wonderful lunch, so no need for a can here!