Tuesday, 16 October 2012


I love how simple and delicious this soup is! There are so many variations out there but this is mine, made with homegrown leek - my first one every! This is a small quantity of soup to last me for a few lunchtime meals. if you have more to feed double the recipe.


1 leek cleaned and sliced
40 g butter
1 can chickpeas drained and rinsed
1 L chicken or vegetable stock
seasoning to taste
good quality extra virgin olive oil to serve
parmesan cheese or cheese of choice to serve
fresh crusty bread to serve

Sweat of the leeks in the butter for 10-15 minutes. Add chickpeas, stock and seasoning to taste and simmer for 20 minutes. Use a stick blender to blend half the soup. Serve with a drizzle of oil and a crack of pepper with a few shavings of parmesan. Serve with crusty bread if desired.

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