Thick Garbanzo Soup

1. 1

   Heat the oil in a large pan.

2. 2

   Add the leek and cook over low heat, stirring occasionally, for about 15 minutes, until beginning to brown.

3. 3

   Add 1-1/4 cups of the stock and simmer for 5 minutes, then remove the pan from the heat.

4. 4

   Add the leek mixture to the rest of the stock.

5. 5

   Process the garbanzos, in batches, in a blender or food processor with all but 2 tablespoons of the leek and stock.

6. 6

   Pour the processed garbanzo beans into a pan and heat gently.

7. 7

   Mix the cornstarch to a paste with the reserved stock and leek mixture in a cup and stir into the soup.

8. 8

   Simmer gently for about 5 minutes.

9. 9

   Season to taste with salt and serve with croutons.

* Per serving · 4 servings · Values may vary.

No additional tips available.