Ingredients for 6 generous portions
1 can chick peas (or 1 1/2 cup dried chickpeas, soaked and cooked)
6 leeks, finely sliced
1 tbsp. olive oil
(knob of butter) - optional
2 cloves of garlic, finely sliced
freshly ground pepper
850 ml (3 1/2 cups ) chicken or vegetable stock, (or water and bouillon powder)
2 handfuls Parmesan (or Romano) cheese grated as garnish
Chopped cilantro as garnish
Note: Leeks need very careful washing or you will have sand in your soup! Cut off the roots, peel away the toughest outer leaves, and trim off the tough tips of leaves. Slice each leek from root to leaf, open leaves of each half and rinse under running water. Be sure the water runs away from the root, to wash out the dirt and grit. Slice a 2nd time from root to leaves then chop finely.
Method: Blend 2/3 chickpeas, or use food processor to make puree.
Cook potato, finely sliced until tender, add chickpeas
Cook sliced leeks and garlic in olive oil (and butter) with a good pinch of salt. Sweat gently until tender and sweet.
Combine with the potatoes and chickpeas and cook for 1 minute.
Add 2/3 stock, check seasonings, simmer for 15 minute. Add more stock to desired consistency. Check seasonings.
Serve with a grinding of black pepper and sprinklings of cheese and cilantro.