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Cream of Chick Pea Soup Au Gratin

Ready In: 820 Minutes

Prep Time: 20 Minutes

Cook Time: 80 Minutes

Serves 4

Soak the chick peas for 12 hours. To prepare the soup, drain off the soaking water and place the chick peas in a saucepan with 2 litres/4 pints/2 quarts cold water Add the onion, halved, and 3 sage leaves. Place the pan on the heat and bring to the boil, then cover and cook the chick peas over medium heat for about 1-1/4 hours. When the chick peas are tender, transfer them with their cooking liquid to a blender Blend on maximum speed for 2 minutes to obtain a cream (given the quantity of chick peas and liquid, it is best to do this in two batches). Lightly crush the garlic cloves, leaving them whole, and heat them with the oil and a sprig of rosemary. Strain the oil and add it to the soup, to give it a good flavour. Season with salt and pepper.
Divide the soup between eight ovenproof bowls or soup plates. Using a pastry cutter, cut out eight rounds of bread and toast them in the oven. Place one on each bowl, grate the Emmental and sprinkle it over the toast rounds. Place the soup bowls in a very hot oven or, better still, under the grill, until the cheese melts and forms a golden crust. Serve straight from the oven, piping hot.