May 12, 2014 § 68 Comments
It was cool and cloudy last Saturday and although I don’t need an excuse to make soup, the gloom outside was calling for the soup pot. Creamy chickpeas and silky sweet leeks give this soup a lovely smooth comforting feel, yet keeping a bit of texture. It tastes fantastic. The soup went wonderfully with a nice bottle of Cabernet from Washington State and a freshly baked crusty baguette from my favorite bakery.
Slightly adapted recipe from Jamie Oliver’s The Naked Chef.
I n g r e d i e n t s
- 3 medium leeks
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 cloves of garlic, finely sliced
- 1 medium potato, peeled
- 1 – 15 ounce can of chickpeas, drained and rinsed
- salt and freshly ground black pepper
- 4 cups vegetable stock (or chicken)
- 1 or 2 bay leaves
- parmesan cheese
- extra virgin olive oil
M e t h o d
Heat a heavy bottomed pan over medium high, add the oil and the butter. Add the leeks and garlic to the pan, and cook gently with a good pinch of salt until tender and sweet. Add the chickpeas, potato and bay leaves; cook for one minute. Add stock and simmer for 15 minutes.
Ladle out 1/2 of the soup into a large bowl and using a hand blender whizz until smooth, or ladle into a blender and whirl if you are using one. (make sure to keep a breathing space on your blender lid so you do not have hot soup exploding in your kitchen!) Return the smooth portion to the pot, stir well and check for seasoning, add parmesan to taste to round off the flavors. Serve soup with a drizzle of good extra virgin olive oil, shaved parmesan and a twist or two of freshly ground black pepper.