Leek Saffron And Chickpea Soup Recipes

Steps:

• Rinse the soaked chickpeas, cover with water, and cook with the potato until tender. Remove the outer skin of the leeks, slice lengthways from the root up, wash carefully and slice finely.
• Warm a thick-bottomed pan, and add the tablespoon of oil and the knob of butter. Add the leeks and garlic to the pan, and sweat gently with a good pinch of salt until tender and sweet. Add the drained chickpeas and potato and cook for 1 minute. Add about 2/3 of the stock and simmer for 15 minutes.
• Puree half of the soup in a food processor, and leave the other half chunky. This gives a lovely smooth comforting feel but also keeps a bit of texture. Now, add enough of the remaining stock to achieve the consistency you like. Check for seasoning, and add Parmesan, to taste, to round off the flavors.
• This is classy enough for a starter, but I like it best for lunch in a big bowl with a good drizzle of my best peppery extra-virgin olive oil, a grinding of black pepper and an extra sprinkling of Parmesan.

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.

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.

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.

Steps:

• Heat the olive oil in a large saucepan, then add the leeks, and saffron and cook over medium heat, stirring, until the leeks are tender and translucent.
• Add the strips of lemon zest, the stock/water and the chickpeas, bring to a simmer, then cook gently for about 10 minutes. Add the parsley and cook 5 minutes more. Season well with sea salt and black pepper.