The minute I saw this recipe in David’s book “My Paris Kitchen” I knew I would like it.
When it was suggested for this month’s recipe and voted for, I was very happy.
The fact that these puffs are made with chickpea flour, as well as all purpose flour, seemed interesting. Add a taste of ground cumin, cayenne pepper, plus black pepper, I just knew they would be tasty.
The batter came together so easily in the blender, and after preheating the pan in a 425 degree oven first, and then spraying it or brushing it with melted butter, all you have to do is pour in the batter and bake for 35 minutes at 400 degrees without opening the oven door.
So simple and absolutely delicious.
As David suggests, these puffs would go perfectly with a roast, but I made them and enjoyed them with softened butter.
The thought of making a large pot of soup in 90 degree weather was not exactly something I was looking forward to. However, I decided to start early in the day before the heat became unbearable.
I bought a bag of Great Northern Beans and let them soak overnight.
After draining the beans I cooked them in 3 quarts of water with the bay leaves for about an hour, while I peeled and chopped the vegetables. After adding the onion and garlic to the beans and cooking them for about 10 minutes, I then add zucchini, carrots, frozen peas and a little celery and let it all cook until it was tender.
I did not add the pasta to this mix because I know that it will swell up and absorb all the liquid, so I cooked it separately and added it to each individual bowl.
I did not have a chance to grow any basil this year so instead of preparing my own pistou, I decided to buy a small jar of regular pesto at the market.
Fortunately, I did have a piece of gruyere cheese in the refrigerator which I grated into the soup before drizzling the pistou in it.
I was never very good at making homemade soup from scratch and I had no idea where the flavor would be coming from in this recipe without adding at least one bouillon cube or package to it, but this was one of the best and most enjoyable soups I have tasted.
Two thumbs ups for David….