Chick Peas and Leek Soup
“Joe’s favorite”
Ingredients
12 oz cooked chickpeas – rinsed and washed
1 medium potato peeled
5 medium leeks
1 Tbsp olive oil
Knob of butter
2 cloves garlic – minced
Salt and pepper
1 1/2 pints chicken or vegetable stock
Parmesan cheese – grated
Extra virgin olive oil
Directions
Slice leeks lengthwise, cut into half moons and wash thoroughly.
Warm a thick-bottomed pan over low heat, add olive oil and butter.
Add leeks and garlic to pan and sweat gently with salt until they are tender.
Add chickpeas and potato and cook for 1 minute.
Add 2/3 of stock and simmer for 15 mins.
Puree half the soup then add the remaining stock.
Check seasoning, add Parmesan.
Drizzle bowls with extra virgin olive oil, black pepper and a sprinkling of Parmesan.
