Trinculo's Cafe: Exploring the Epicurean with The Stray Gourmet

It seems the Spring may have finally sprung. The sun shines, the birds twitter and thoughts turn to fresh light food suitable for a rather elegant lunch or light dinner. Served with French bread or baguettes and a baby spring greens salad, this lightly spiced soup from the south of France will please the eye, the palate and the cook, because it's attractive, delectable and easy to make. Enjoy!

Potage aux Pois Chiches avec du Beurre Aromatisé (Chickpea Soup with Flavored Butter) 1 stick (8 TBSP) butter at room temperature 3 TBSP fresh, finely-chopped cilantro 1 TBSP olive or vegetable oil 1 small onion, finely chopped 2 garlic cloves,minced 1 tsp. ground coriander 1 tsp. ground cumin 2 15-oz. cans of chickpeas, rinsed and well-drained 4 cups vegetable stock Make the flavored butter first: Blend the cilantro and butter thoroughly and put the mixture on a piece of waxed paper. Roll into a tube shape and twist the ends of the paper together tightly. Put in the freezer. Now, heat the oil in a large saucepan and sauté in the onions only until translucent - about 3 or 4 minutes. Stir in the garlic, coriander and cumin. Cook the mixture for another minute. Add the chickpeas and vegetable stock; bring to a boil. Reduce the heat to medium- low and simmer for 15 minutes. Pour the soup into a blender and puree lightly - the result should not be perfectly smooth. Remove the flavored butter from the freezer and slice into rounds. Ladle the soup into four bowls, garnish with the butter rounds and serve to your lucky dining companions.