Leek And Chickpea Soup Recipes

LEEK AND CHICKPEA SOUP

Steps:

• Heat olive oil in large wok until rippling. Add leeks and fry for 5 minutes, stirring regularly until soft.
• Add 1 litre (4 cups) of water and vegetable stock cubes, and bring to the boil, then turn down to a simmer.
• In the meantime, prepare flour base: pour 1/2 cup of water into a bowl, and sift the gram flour into the water (the sifting is important otherwise you will end up with small floury lumps in your soup). Whisk well until blended and thick.
• Remove leek soup from heat and add gram flour mixture, stirring constantly until smooth. Add chick peas, and return to heat. Bring back to the boil slowly, and then simmer for 5 minutes.
• Add salt and pepper to taste.

CHIPOTLE LEEK AND POTATO SOUP

Steps:

• Melt butter in a large pot over medium-low heat. Add leeks and salt; cook, stirring often, until very soft, about 20 minutes. Stir in red bell pepper and garlic; cook and stir for 2 minutes. Add chipotle pepper, cumin, thyme, and white pepper; cook and stir for 2 minutes.
• Stir vegetable broth and potatoes into the pot. Bring to a boil; reduce heat to low and cover. Simmer soup, stirring occasionally, until potatoes are tender, about 30 minutes. Stir in milk and cream. Remove from heat and let cool slightly, 10 to 15 minutes.
• Puree soup with an immersion blender to desired smoothness. Simmer until heated through, about 5 minutes.

LEEK AND CHICKPEA SOUP

Steps:

• Rinse the soaked chick peas and cover with water.
• Add chopped potato and cook until veggies are tender.
• Clean, wash, and mince the leeks.
• Heat a large soup pan, spray with Pam.
• Add the leeks and garlic, cook slowly with a good pinch of salt.
• Add the chickpeas and potato and cook for a minute.
• Add 2/3 of the bouillon and cook for 15 minutes.
• Decide if you want to purée the soup, purée part, or not purée at all.
• I like the purée part of the soup option and add back to the pot, so half is puréed and half chunky.
• The easiest way it to use an immersion mixer, and blend until you have the consistency you want.
• Add however much of the left over 1/3 bouillon to get the texture you want, salt and pepper to taste, add 1T of grated Parmesan and mix Sprinkle the rest of the Parmesan over the top to serve.

CHICKPEA, LEEK & PARMESAN SOUP

Steps:

• Trim, separate and rinse leeks.
• Slice the leeks into fine shreds and place into soup pot along with the butter, garlic & thyme, stir, cover and let slowly cook until the leeks become softened slightly.
• Add the chickpeas to the leeks with the chicken stock and potatoes. Bring to a boil then simmer for about half and hour or until the potatoes are well cooked.
• If the soup is to thick, thin it down with a little boiling water.
• Break up the chickpeas & pieces of potato to thicken it slightly. Season the soup with salt and pepper
• Garnish with grated parmesan cheese and drizzle on some olive oil.

CREAMY CHICKEN, LEEK, AND WILD RICE SOUP

Steps:

• Combine chicken stock, water, chicken broth, and soup mix in a large pot over medium heat. Stir until all soup mix is dissolved, and bring to a boil.
• Add carrots and celery, reduce heat, and simmer for 10 minutes. Add chicken and rice, cover, and simmer for 20 minutes. Add half-and-half and pepper and simmer for 10 more minutes, being very careful it doesn't scorch.
• Meanwhile, melt butter in a small pot. Add flour and stir to make a paste. Cook for 1 minute, then slowly add 2 ladles of liquid from the soup; whisk until no lumps remain. Add this mixture to the soup and stir until well combined. Continue to simmer until soup thickens slightly, 2 to 3 minutes. Serve immediately.