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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a nice flavorful, hearty soup. The shavings of good parmesan definately add a nice finishing touch. [The Naked Chef] Ingredients:
12 ounces dried garbanzo beans, soaked overnight |
1 medium potato, peeled |
5 medium leeks |
1 tablespoon olive oil |
1 tablespoon butter |
2 garlic cloves, finely sliced |
salt |
fresh ground black pepper |
3 cups chicken stock |
parmesan cheese |
extra virgin olive oil |
Directions:
1. Rinse the soaked chickpeas, and cook with the potato until tender.
2. Remove the outer skin of the leeks, slice lengthwise from the root up, wash carefully, and slice finely.
3. 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.
4. Add the drained chickpeas and potato, and cook for 1 minute.
5. Add 2/3 of the stock, and simmer for 15 minutes.
6. Puree about half the soup in a food processor, and then return to the pot.
7. Thin with the remaining stock to the desired consistency. Sprinkle with parmesan shavings, drizzle with olive oil, and grind on black pepper to taste.
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