Chickpea and Leek Soup

1. 1

   Rinse the soaked chickpeas, and cook with the potato until tender.

2. 2

   Remove the outer skin of the leeks, slice lengthwise from the root up, wash carefully, and slice finely.

3. 3

   Warm a thick-bottomed pan.

4. 4

   Add the oil and butter Add the leeks and garlic to the pan, and cook gently with a pinch of salt until tender.

5. 5

   Add the drained chickpeas and potato, and cook for 1 minute.

6. 6

   Add 2/3 of the stock, and simmer for 15 minutes.

7. 7

   Puree about half the soup in a food processor, and then return to the pot.

8. 8

   Thin with the remaining stock to the desired consistency.

9. 9

   Sprinkle with parmesan shavings, drizzle with olive oil, and grind on black pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.