Leek and Chickpea Soup

Time for a warming, comforting soup. As you can see at Pebble Soup we like our soups thick. I make soups all the time but, I am still to master the "potato business". Let me explain, most soups contain potatoes and when food processed potatoes turn "gluey", I have tried all sorts of tricks but it's often a hit or miss affair.

So it's with a sigh of relief that I found a substitute: Chickpeas. It works a treat.

Leek and Chickpea Soup 
Serves 6
  • 250g chickpeas (one can)
  • 5 medium leeks finely sliced
  • 1 tablespoon olive oil
  • knob of butter (optional)
  • 2 cloves garlic finely sliced
  • salt ground black pepper
  • 1 1/2 pints chicken or vegetable stock 850 ml
  • Parmesan cheese grated
  • a little parsley (optional)
  1. In a large pot, heat the olive oil and butter, if you use it. Add the leeks and garlic with a pinch of salt and cook until tender.
  2.  Add about two-thirds of the stock, the chickpeas and simmer for 15 minutes.
  3. Puree half the soup in food processor. To obtain a thick soup, use a slotted soup, give that a whizz with a little stock and then add the remaining stock. Season with salt, black pepper and add grated Parmesan cheese.

Pebble Soup has a whole collection of soup recipes, head to the recipes index for ideas such as Leek and Avocado, Harira, Coco and Chorizo and over 50 more. For quick access, I've picked a few which you can access by clicking on the pictures.

It's good to share so this week I linked my soup collection to Hijacked by Twins who is hosting #Cookblogshare
Hijacked By Twins

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