Greens, sugar snap peas, and carrots give this soup its lively taste (and colors) and add to its satisfying heartiness.

Martha Stewart Living, April 2011

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Credit: Johnny Miller

Recipe Summary

prep:
25 mins
total:
1 hr 10 mins
Servings:
4
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Ingredients

FOR THE SOUP
FOR THE TOASTS

Directions

Instructions Checklist
  • Make the soup: Bring stock to a gentle simmer in a medium saucepan. Add sugar snap peas and carrots, and simmer for 1 minute. Remove from heat, and season with 1 1/2 teaspoons salt and some pepper. Stir in chickpeas, watercress, and basil.

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  • Make the toasts: Stir together cheeses and scallions. Spread onto toasts, and sprinkle with pepper. Serve soup with toasts.

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