Garlic and Cilantro Soup with Chick Peas
2 cups lightly packed fresh cilantro leaves and tender stems, roughly chopped
¼ cup Parmesan cheese, finely grated, plus more to serve
1 jalapeño chili, stemmed and roughly chopped
1 tablespoon grated lemon zest, plus 1 tablespoon lemon juice
1 teaspoon sweet smoked paprika, divided, plus more to serve
Kosher salt and ground black pepper
¾ cup extra-virgin olive oil, divided
5 ounces rustic bread (such as ciabatta), sliced ½-inch thick and torn into bite-size pieces (about 2 cups)
8 medium garlic cloves, roughly chopped
1½ quarts low-sodium chicken broth
2 15.5-ounce cans chickpeas, rinsed and drained
4 soft-cooked eggs, peeled (see note)
In a food process, combine cilantro, Parmesan, jalapeño, lemon zest and juice, ½ teaspoon of paprika, 1 teaspoon salt and ½ teaspoon pepper. Process until finely chopped, scraping sides as needed. With the machine running, add ½ cup of the oil and process to a pesto-like consistency.
In a small bowl, toss the bread with the remaining ¼ cup of oil and the remaining ½ teaspoon paprika. Toast in a large Dutch oven over medium heat, stirring occasionally, until golden brown and crisp. Using a slotted spoon, return the bread to the bowl, leaving the excess oil in the pot. Set aside. Set the Dutch oven over medium heat and add the garlic. Cook until fragrant, about one minute. Add the broth and the chickpeas and bring to a simmer over medium heat. Cook until heated through. Off heat, stir in the pureed cilantro mixture. Taste and season with salt and pepper. Divide the croutons among four serving bowls. Ladle in the soup and top each with a soft cooked egg. Sprinkle with additional paprika and Parmesan.
Note: Bring two cups of water to a simmer in a large saucepan fitted with a steamer basket. Add the eggs. Cover and steam over medium for 7 minutes. Transfer immediately to ice water to stop the cooking.
Serves 4 From www.177milkstreet.com