Chickpea, Leek & Parmesan Soup

Submitted by kelly in TO

"Oh Jamie Oliver, we love you here in Toronto too, come visit us won't you? haha. This is a great soup, it has more of a stew consistency actually, just with yummy healthy chickpeas, leeks & cheese!"

 

• Ready In: 40mins
• Ingredients: 10
• Serves: 4

ingredients

• 2 medium leeks
• 0.03 lb butter
• 2 garlic cloves, chopped
• 1 1⁄2 tablespoons thyme
• 0.88 lb chickpeas, drained & rinsed
• 2 5⁄8 cup chicken stock
• 2 medium potatoes, peeled & chopped
• salt & pepper
• extra virgin olive oil
• parmesan cheese, for garnish

directions

1. Trim, separate and rinse leeks.
2. 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.
3. 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.
4. If the soup is to thick, thin it down with a little boiling water.
5. Break up the chickpeas & pieces of potato to thicken it slightly. Season the soup with salt and pepper
6. Garnish with grated parmesan cheese and drizzle on some olive oil.

Reviews

[g82062]

Ummm Ummm Good! Had everything on hand except I happen to have a bag of roasted thyme with sesame seeds and salt in it and used that instead of regular dried thyme. Oh, I loved it, especially with the olive oil and Parmesan cheese. PS: I also added some crushed red pepper to it in my bowl. Thanks for the recipe!

 

[Chef Oz]

This was really good, especially with the homemade chicken stock (so much for our vegetarian good intentions). I only used 1.5 teaspoons of thyme. Was the tablespoon measure a typo?