Sunday, April 11, 2010
A good mingle - Chickpea and leek soup
I am in L-O-V-E Love! with this soup. It's one of those meals that I pull out when someone isn't feeling well. It simply fixes you right up with it's beautifully developed flavours. Now I am just waiting for our first crop of leeks to get a little bigger so I can use them in this dish. I can't wait!!!!
In a large pot melt a knob of butter and 1 tablespoon of olive oil, heat gently. Meanwhile finely chop 2 - 3 leeks, (depending on their size) white part only. Finely chop 2 cloves of garlic. Throw it all in to the pot with a good dash of salt. Now let the leeks sweat very gently. You'll know when they are ready as they go lovely and translucent and they smell kinda sweet. Now chop up 2 medium sized potatoes (skin on or off - it's up to you) throw them in to the pot along with 2 tins of drained chickpeas. Heat through for a couple of minutes, allowing the flavours to get to know eachother. Then add about 1 litre of liquid chicken stock. You want to ensure everything is covered plus a little extra. Allow a good 20 minutes on high heat. The soup is ready when the potatoes and chick peas are soft. You could even leave it for 40 mins so the potatoes and chickpeas mush themselves but if you're pressed for time 20 minutes should do the trick. Grab a bamix and give it a good go. The soup should be lovely and thick.
Ladle into bowls and top with a good swirl of extra virgin olive oil, parmasan cheese and plenty of cracked black pepper. Serve with crusty bread.