Recipe no. 30 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 22.
Ingredients
- Cooking broth from the chickpeas
- Remaining chickpeas
- Oil
- White part of 2 leeks
- Pepper
- Salt (seasoning)
- Bread croutons or rice
Preparation
- Browning the leeksBrown in oil, in a pan, the white part of 2 sliced leeks.
- CookingMoisten with a spoonful of broth, then pour into the stockpot and let cook a long time until the chickpeas fall apart.
- SeasoningAdd a pinch of pepper and check the seasoning.
- FinishStrain through the sieve or the fine sieve to form a slightly thick puree.
- ServingPour into the tureen and add bread croutons fried in oil, or rice cooked in salted water and only just softened.
Reboul's text
With the cooking broth and the remaining chickpeas, another very good soup can be made.
Brown in oil, in a pan, the white part of 2 sliced leeks, moisten with a spoonful of broth, then pour into the stockpot and let cook a long time until the chickpeas fall apart; add a pinch of pepper, check the seasoning, strain through the sieve or the fine sieve; this should form a slightly thick puree.
Just before serving, pour into the tureen, adding bread croutons fried in oil, or else rice cooked in salted water and only just softened.
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| bouioun | broth |
| òli | oil |
| pòrri | leeks |
| besuscla | brown |
| couire | cook |
| pebre | pepper |
| passadouiro | sieve |
| purèio | puree |
| croustet | croutons |
| ris | rice |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 30, page 22. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.