It felt like a soup night after a lazy morning, a trip to Ikea and a family nap in the afternoon. I've been making this soup since we lived in New Zealand, it's based on a recipe from Jamie Oliver's Naked Chef Cookbook. I've made a few changes over the years and can make it from memory. It's very fast to make and tastes like it slow cooked for ages. Matt - "this is the best soup I've had in ages, the cheese puts it over the top - in a good way" stamp of approval.
Leek and Chickpea Soup
1 tbsp each of butter and olive oil.
2 large leeks, whites and a bit of the green - well washed and chopped
2 garlic cloves, finely chopped
14 oz can of chickpeas, rinsed and drained
1 medium potato, chopped
3 cups chicken or vegetable stock
salt and pepper
to garnish - chopped parsley, grated parmesan or aged gouda/cheddar/gruyere and a little lemon zest
In a large soup pot, heat butter and olive oil over medium heat and add leeks. Saute until tender (about 5 minutes), add garlic, chickpea and potato and cook for 3 minutes. Add 2 cups of chicken stock, cover and let simmer for 15 minutes. Add remaining cup of chicken stock and stir.
I always puree this soup, but you could leave it as is. Blend with an immersion blender and season with salt and pepper.
Garnish with parsley, cheese and a little lemon zest.