Chickpea And Leek Soup Recipes

LEEK AND CHICKPEA SOUP

Steps:

• Rinse the soaked chick peas and cover with water.
• Add chopped potato and cook until veggies are tender.
• Clean, wash, and mince the leeks.
• Heat a large soup pan, spray with Pam.
• Add the leeks and garlic, cook slowly with a good pinch of salt.
• Add the chickpeas and potato and cook for a minute.
• Add 2/3 of the bouillon and cook for 15 minutes.
• Decide if you want to purée the soup, purée part, or not purée at all.
• I like the purée part of the soup option and add back to the pot, so half is puréed and half chunky.
• The easiest way it to use an immersion mixer, and blend until you have the consistency you want.
• Add however much of the left over 1/3 bouillon to get the texture you want, salt and pepper to taste, add 1T of grated Parmesan and mix Sprinkle the rest of the Parmesan over the top to serve.

CHICKPEA AND LEEK SOUP

Steps:

• Rinse the soaked chickpeas, and cook with the potato until tender.
• Remove the outer skin of the leeks, slice lengthwise from the root up, wash carefully, and slice finely.
• Warm a thick-bottomed pan. Add the oil and butter Add the leeks and garlic to the pan, and cook gently with a pinch of salt until tender.
• Add the drained chickpeas and potato, and cook for 1 minute.
• Add 2/3 of the stock, and simmer for 15 minutes.
• Puree about half the soup in a food processor, and then return to the pot.
• Thin with the remaining stock to the desired consistency. Sprinkle with parmesan shavings, drizzle with olive oil, and grind on black pepper to taste.

COCK-A-LEEKIE (CHICKEN AND LEEK SOUP)

Steps:

• Heat all ingredients except leeks to boiling in large stockpot or Dutch oven.
• Reduce heat, cover and simmer 30 minutes.
• Add leeks.
• Bring back to a boil; reduce heat.
• Cover and simmer until thickest pieces of chicken are done, about 15 minutes.
• Remove chicken from broth and cool slightly; remove chicken from bones and skin.
• Skim fat from both and remove bay leaf.
• Cut chicken into 1 inch pieces and return to broth.
• Heat about 5 minutes; serve.