Chickpea and Black Pepper Soup with Gorgonzola Crostini

“Chef Jeff Young of Twist Eatery in Forestville, CA served this at a winery event years ago. To this day, it is still one of our favorites!”
– Harry Wetzel, Head of Operations/Family Partner

– Serves 6 to 8 –

Ingredients for Soup:
6 shallots, chopped
6 garlic cloves, chopped
¼ cup olive oil
12 whole black peppercorns
2 14-oz. cans of garbanzo beans
2 qts. chicken stock

Ingredients for Crostini:
1 sourdough baguette
Olive oil
½ lb. Gorgonzola cheese
¼ cup whipping cream
2 Tbsp. chives, chopped

Method of Preparation for Soup:
Heat a three-quart sauce pan to medium high heat. Add olive oil, shallots and garlic. Cook for 2 minutes, stirring constantly. Add black peppercorns, garbanzo beans and chicken stock. Cover and cook for 20 minutes at a gentle boil. Using a blender, purée to a silky texture. If the soup is too thin, cook at a simmer, uncovered, until desired thickness is achieved. If the soup is too thick, add more chicken stock.

Method of Preparation for Crostini:
Slice the sourdough baguette into ¾″ thick pieces. Brush each piece with olive oil and bake in a 375˚ oven until lightly browned. Place crumbled Gorgonzola cheese in a food processor with whipping cream. Mix until it is light and fluffy. Spread each crostini with the Gorgonzola mousse and place in oven to melt cheese.

Ladle the soup into bowls, top with two crostini each and garnish with chopped chives.