Culinary CPR: Chickpea Soup
April 5, 2017•26 min
Chef Luca Paris joins Dr. Mike to discuss his latest savory recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss his latest creation for Culinary CPR: Chickpea Soup. Ingredients
1 lb bucatini pasta
2 tablespoons olive oil
1 pound assorted wild mushrooms, stems trimmed, wiped clean, and thinly sliced
1/4 cup chopped shallots
1 tablespoon chopped garlic
2 teaspoons minced fresh thyme leaves
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups heavy cream
1/2 cup finely grated parmesan
2 tablespoons finely chopped chives
DirectionsIn a deep heavy casserole, heat oil until shimmering. In a large pot of boiling salted water, cook the pasta until al dente. Drain and return to the pot. Cover to keep warm.In a large sauté pan, heat the oil over medium-high heat. Add the mushrooms and cook, stirring, until soft, 3 to 4 minutes. Add the shallots, garlic, thyme, salt, and pepper, and cook, stirring, until fragrant, about 2 minutes. Add sherry wine to deglaze and let evaporate for a minute. Add the cream, increase the heat to high, and bring to a boil. Reduce the heat and simmer until the sauce thickens enough to coat the back of a spoon, about 5 minutes. Add the parmesan and adjust the seasoning, to taste. Add the pasta, stir to coat with the sauce, and cook until the pasta is heated through, 1 minute. Remove from the heat and divide among 4 serving bowls or plates.Sprinkle each serving with chives & more cheese if needed and serve immediately.
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