Sunday, September 18, 2011

Leek and Chickpea Soup

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
Serves 6
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.

1 comment:

Adrianne said...

Made this tonight! I've been in the mood for a soup dinner for the last while (with the weather change) and this was so super easy to make, even with a somewhat fussy baby in the kitchen at the same time! I didn't have any cheese to put on top, but I can imagine that it would make it that much better. Was really good all the same. Thanks Kate!