Thick Garbanzo Soup

From 1080 recipes by Simone and Ines Ortega.

• Ready In: 50 mins
• Serves: 4
• Yields: 4 bowls of soup

Ingredients

• 2  tablespoons extra virgin olive oil
• 2  leeks, chopped and rinsed well
• 6 1⁄4 cups  beef stock or 6 1⁄4 cups  veal stock
• 1 2⁄3 cups  canned garbanzo beans
• 1  tablespoon cornstarch
•  crouton, for garnish
•  salt, to taste

Directions

1. Heat the oil in a large pan. Add the leek and cook over low heat, stirring occasionally, for about 15 minutes, until beginning to brown.
2. Add 1-1/4 cups of the stock and simmer for 5 minutes, then remove the pan from the heat.
3. Add the leek mixture to the rest of the stock.
4. Process the garbanzos, in batches, in a blender or food processor with all but 2 tablespoons of the leek and stock.
5. Pour the processed garbanzo beans into a pan and heat gently.
6. Mix the cornstarch to a paste with the reserved stock and leek mixture in a cup and stir into the soup.
7. Simmer gently for about 5 minutes.
8. Season to taste with salt and serve with croutons.