This month’s prize package includes a collection of Christopher Kimball for Kuhn Rikon cookware, including the Christopher Kimball for Kuhn Rikon Collection Wok Skillet, Tongs, Traverse Whisk, Softedge Quick Turn Spatula, Serrated Pocket Peeler, Spider Skimmer, All-Purpose Kitchen Grater, Ratchet Grinder, Storage Jars, Everything Ladle, Pop-Up Steamer Basket, and Duromatic Pressure Cooker.
Garlic and Cilantro Soup with Chickpeas (Açorda a Alentejana)
This soup, with its fragrant, bright green broth, is our take on Portuguese açorda a alentejana. Soft-cooked eggs are a perfect garnish that also turn the soup into a complete meal. To soft-cook eggs, bring 2 cups water to a simmer in a large saucepan fitted with a steamer basket. Add the eggs, cover and steam over medium for 7 minutes. Immediately transfer to ice water to stop the cooking.
cups lightly packed fresh cilantro leaves and tender stems, roughly chopped
ounce Parmesan cheese, finely grated (¼ cup), plus more to serve
01In a food processor, combine the cilantro, Parmesan, jalapeño, lemon zest and juice, ½ teaspoon of the paprika, 1 teaspoon salt and ½ teaspoon pepper. Process until finely chopped, about 20 seconds, scraping the sides as needed. With the machine running, add ½ cup of the oil and process to a pesto-like consistency, 30 to 45 seconds. Set aside.
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