Cream of Chickpea and Shrimp

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By Domenica Marchetti

Wednesday, February 20, 2008; 12:00 AM

4 main-course servings

Puree one 15-ounce can drained chickpeas with 1/2 cup heated vegetable broth in a blender. Transfer to a bowl.

Heat 1 tablespoon extra-virgin olive oil and 1 tablespoon unsalted butter in the pot. Add 1 finely chopped shallot and cook, stirring, for 5 minutes. Add 1 pound medium or large (frozen, uncooked) peeled and deveined shrimp and 1 teaspoon chopped fresh thyme. Cook for 2 minutes. Add 1/2 cup dry white wine (such as sauvignon blanc). Boil for 2 to 3 minutes, until the shrimp are just cooked through. Season to taste with salt and black pepper. Puree the shrimp in a blender or food processor until smooth. Return the shrimp to the pot and stir in the pureed chickpeas. Add 1/2 cup vegetable broth, 1/2 cup heavy or light cream, a generous pinch of ground cayenne pepper and 2 tablespoons Cognac (optional). Add an extra splash of broth if the soup seems too thick. Bring to a boil, then remove from the heat.

GARNISH: with toasted croutons, if desired.