Spring Vegetable and Chickpea Soup with Cheese Toasts
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Martha Stewart Living, April 2011
- Prep Time 25 minutes
- Total Time 1 hour, 10 minutes
- Yield Serves 4
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Ingredients
- FOR THE SOUP
- <a href="/recipe/vegetable-stock-broth">Vegetable Stock</a>
- 4 ounces sugar snap peas, thinly sliced on the bias
- 2 carrots, cut into 1/8-inch rounds
- Coarse salt and freshly ground pepper
- 1 cup canned chickpeas, drained and rinsed
- 1 cup watercress, large stems discarded
- 1/4 cup fresh basil, thinly sliced into ribbons
- FOR THE TOASTS
- 1/4 cup plus 3 tablespoons low-fat cottage cheese (3 1/2 ounces)
- 1/4 cup soft goat cheese (2 ounces)
- 2 scallions, thinly sliced
- 4 thin slices whole-wheat baguette or bread, toasted
- Freshly ground pepper
Directions
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Make the soup: Bring stock to a gentle simmer in a medium saucepan. Add sugar snap peas and carrots, and simmer for 1 minute. Remove from heat, and season with 1 1/2 teaspoons salt and some pepper. Stir in chickpeas, watercress, and basil.
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Make the toasts: Stir together cheeses and scallions. Spread onto toasts, and sprinkle with pepper. Serve soup with toasts.
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