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Creamy Chick-pea Soup With Dukkah

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CREAMY CHICK-PEA SOUP WITH DUKKAH
 Categories: Jewish, Ethnic
      Yield: 11 Cups
 
MMMMM-------------------------FOR DUKKAH------------------------------

MMMMM--------------------------FOR SOUP-------------------------------
    1/4 c  Sesame seeds
    1/4 c  Chopped hazelnuts
      3 tb Coriander seeds
      2 tb Cuminseed
    3/4 ts Salt
      2 md Onions, chopped
      2    Garlic cloves, chopped fine
      3 tb Olive oil
      1 lb Dried chick-peas,picked over
      5    Cups chicken broth
      6 c  Water plus additional for
           -thinning soup
      2    Bay leaves
    1/2 ts Ground allspice
    1/2 ts White peppercorns
 
  MAKE DUKKAH: In an 8-inch dry skillet saute all dukkah ingredients
  except salt over moderately high heat, stirring and being careful not
  to burn spices, until golden brown, about 4 to 5 minutes. Cool dukkah
  and in a spice grinder or cleaned electric coffee grinder grind fine.
  Transfer dukkah to a small bowl and stir in salt. Dukkah may be made
  1 week ahead and chilled, covered. MAKE SOUP: In a heavy kettle cook
  onions and garlic in oil over moderate heat, stirring, until
  softened. Add remaining soup ingredients and simmer, covered, 2 1/2
  hours, or until chick-peas are very tender. Cool soup, uncovered, 15
  minutes and discard bay leaves. In a blender or food processor puree
  soup in batches, straining each batch through a fine sieve into a
  large bowl, pressing hard on solids. Soup may be prepared up to this
  point 5 days ahead and chilled, covered. In kettle reheat soup over
  moderate heat, stirring occasionally and adding additional water to
  thin to desired consistency, until hot. Ladle soup into small coffee
  cups and sprinkle with dukkah. Makes about 11 cups, serving 16 to 20
  as a hearty hors d'oeuvre.
 
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