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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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From 1080 recipes by Simone and Ines Ortega. Ingredients:
2 tablespoons extra virgin olive oil |
2 leeks, chopped and rinsed well |
6 1/4 cups beef stock or 6 1/4 cups veal stock |
1 2/3 cups canned garbanzo beans |
1 tablespoon cornstarch |
crouton, for garnish |
salt, to taste |
Directions:
1. Heat the oil in a large pan. Add the leek and cook over low heat, stirring occasionally, for about 15 minutes, until beginning to brown.
2. Add 1-1/4 cups of the stock and simmer for 5 minutes, then remove the pan from the heat.
3. Add the leek mixture to the rest of the stock.
4. Process the garbanzos, in batches, in a blender or food processor with all but 2 tablespoons of the leek and stock.
5. Pour the processed garbanzo beans into a pan and heat gently.
6. Mix the cornstarch to a paste with the reserved stock and leek mixture in a cup and stir into the soup.
7. Simmer gently for about 5 minutes.
8. Season to taste with salt and serve with croutons.
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