So making lentil soup yesterday reminded me of this soup, which I actually made some time ago but forgot to blog about. It’s from my lovely Naked Chef cookbook, and it’s so simple and yummy. (Actually, that’s what I had written on the cookbook page: “Simple & yummy – 12/08.”)
I adapted it a bit (of course), using canned chickpeas instead of starting from dry ones, and making use of my immersion blender instead of pureeing the soup in batches in a blender. I *heart* my immersion blender. And you know, I got that as a wedding present from some friends of my sister’s that I really don’t even know. They have no idea that their 9 1/2 year old wedding gift gets so much use.
That’s right, internets, we’ve been married 9 1/2 years! (On Valentine’s Day, to be exact.) We’re an old married couple. I really contribute our marital longevity to my husband’s ability to put up with me. I’m quite a handful, if I do say so myself. It’s also easy for me to stay married to someone so caring, so selfless, so beautiful, and so dadgum real. He’s my favorite thing. Ever.
So! Soup.
Chickpea and Leek Soup
- 1 tablespoon olive oil
- 1 tablespoon butter
- 5 medium leeks
- 2 cloves of garlic, finely sliced
- 2 cans chickpeas, rinsed and drained
- 1 medium potato, peeled
- 3 cups vegetable broth
- salt and freshly ground black pepper
- Parmesan cheese, grated
- extra-virgin olive oil
Heat the oil and butter in a large pot over medium heat. Add the leeks, garlic, and a pinch of salt, and cook gently until tender. Add the chickpeas, potato, and broth and simmer for 15 – 20 minutes, or until potatoes are tender.
Use an immersion blender to puree the soup to your desired consistency. Check for seasoning, and add salt, pepper, and Parmesan to taste. To serve, ladle soup into bowls, drizzle with olive oil, grind fresh pepper over the top, and sprinkle with a bit of Parmesan cheese.
Makes 6 servings.
Adapted from The Naked Chef by Jamie Oliver.
