This is a recipe that my Aussie friend Bender found in some old recipe book. It is quick and easy to make and it tastes fantastic. The chickpeas go really creamy and the leeks go silky and sweet. These are just two simple flavors, and even though I’m a bit of a fresh-herbs-boy, this lovely light soup is very tasty.
| Level: | Easy |
| Total: | 1 hr 3 min |
| Prep: | 15 min |
| Inactive: | 8 min |
| Cook: | 40 min |
| Yield: | 6 servings |
Ingredients
- 12 ounces (340 grams) chickpeas, soaked overnight, refrigerated
- 1 medium potato, peeled
- 5 to 6 medium leeks, finely sliced
- 1 tablespoon olive oil
- 2 cloves garlic, finely sliced
- Salt and freshly ground black pepper
- 1 1/2 pints (850 milliliters) chicken or vegetable stock
- 2 handfuls Parmesan, grated
- Extra-virgin olive oil
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 419 |
| Total Fat | 13 g |
| Saturated Fat | 3 g |
| Carbohydrates | 59 g |
| Dietary Fiber | 9 g |
| Sugar | 11 g |
| Protein | 19 g |
| Cholesterol | 8 mg |
| Sodium | 717 mg |
| Serving Size | 1 of 6 servings |
| Calories | 419 |
| Total Fat | 13 g |
| Saturated Fat | 3 g |
| Carbohydrates | 59 g |
| Dietary Fiber | 9 g |
| Sugar | 11 g |
| Protein | 19 g |
| Cholesterol | 8 mg |
| Sodium | 717 mg |
Reviews
I have made this numerous times and loved it every time. I found I needed more stock than what the recipe calls for and it can handle a little more potato in my opinion. But happy to have this recipe in my rotation.
I had this soup at a friend’s and it was superb. I dislike leek and I genuinely thought I was having a rich and hearty Potato Soup.
I am a pastry chef but I barely cook (read: beginner culinary chef). I’ve made this soup more than 4 times already and it hits the spot every single time. I get rave reviews for it too.
Seeing it being rated 5 stars by a single review is a travesty so this is my input.
These are the changes/additions I have made:
1. I have added another potato and upped the garlic by one.
2. Instead of blending half the soup, I will pick out quite a few chunks of small, cut, potatoes and blend everything else. The soup becomes this thick and satisfying glop. Lovely.
Now I just need to find more recipes like this one!
quick and yummy