CHICKPEA, LEEK & PARMESAN SOUP
Oh Jamie Oliver, we love you here in Toronto too, come visit us won't you? haha. This is a great soup, it has more of a stew consistency actually, just with yummy healthy chickpeas, leeks & cheese!
Provided by kelly in TO
Categories Stocks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Trim, separate and rinse leeks.
- Slice the leeks into fine shreds and place into soup pot along with the butter, garlic & thyme, stir, cover and let slowly cook until the leeks become softened slightly.
- Add the chickpeas to the leeks with the chicken stock and potatoes. Bring to a boil then simmer for about half and hour or until the potatoes are well cooked.
- If the soup is to thick, thin it down with a little boiling water.
- Break up the chickpeas & pieces of potato to thicken it slightly. Season the soup with salt and pepper
- Garnish with grated parmesan cheese and drizzle on some olive oil.
Nutrition Facts : Calories 312.3, Fat 6.2, SaturatedFat 2.6, Cholesterol 12.6, Sodium 553.6, Carbohydrate 53.5, Fiber 7.6, Sugar 5, Protein 11.8
LEEK AND CHICKPEA SOUP
Make and share this Leek and Chickpea Soup recipe from Food.com.
Provided by Kasha
Categories Beans
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 302.2, Fat 9.4, SaturatedFat 2.4, Cholesterol 8.9, Sodium 13944.1, Carbohydrate 40.3, Fiber 4.6, Sugar 13.2, Protein 14.9
COCK-A-LEEKIE (CHICKEN AND LEEK SOUP)
Make and share this Cock-a-Leekie (Chicken and Leek Soup) recipe from Food.com.
Provided by Molly53
Categories Poultry
Time 1h
Yield 7 serving(s)
Number Of Ingredients 10
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.
CHICKPEA AND LEEK SOUP
This is a nice flavorful, hearty soup. The shavings of good parmesan definately add a nice finishing touch. [The Naked Chef]
Provided by dividend
Categories Beans
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 360.5, Fat 9.3, SaturatedFat 2.3, Cholesterol 8.7, Sodium 216, Carbohydrate 55.7, Fiber 12, Sugar 11.1, Protein 15.9
CHICKPEA AND LEEK MISO SOUP
A slight variation from a recipe from the South River Miso company. This is a great way to use up leftover brown rice, and makes a hearty soup. Can be made without rice for a lighter meal.
Provided by accordiondame
Categories Brown Rice
Time 20m
Yield 4 c, 4 serving(s)
Number Of Ingredients 6
Steps:
- Slice leeks. Heat oil in soup pot, and saute leeks on low until soft. Add chickpeas, rice, and water, and simmer until leeks are softened, approx 5 minutes. Remove from heat, and add miso paste, stirring until well mixed. Serve warm.
Nutrition Facts : Calories 478.8, Fat 7.1, SaturatedFat 1.1, Sodium 353.4, Carbohydrate 92.4, Fiber 6.9, Sugar 2.8, Protein 11.5
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CHICKPEA AND LEEK SOUP | KITCHEN NOSTALGIA
From kitchennostalgia.com
Cuisine EnglishCategory SoupServings 6Estimated Reading Time 50 secs
- Rinse the soaked chickpeas, cover with water, add the potato, and cook with until tender, about 1 hour.
- In a large pot, heat the olive oil and butter. Add the leeks and garlic with a pinch of salt and sautee until tender.
- Add the chickpeas and potato and cook for 1 minute. Add about two-thirds of the stock and simmer for 15 minutes.
- Puree half the soup in food processor. Add remaining stock. Season with salt, black pepper and add grated Parmesan cheese.
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