JamieOliver.com

Hello Anna, welcome -

Could this be the recipe???


Jamie's recipe for Chickpea and Leek Soup from his book "The Naked Chef"

This is a recipe that my Aussie friend Bender found in some old recipe book. It is quick and easy to make and it tastes fantastic. The chickpeas go really creamy and moreish and the leeks go silky and sweet. These are just two simple flavours, and even though I'm a bit of a fresh herbs boy, this lovely light soup is very tasty. Serves 6.

340gr/12oz chickpeas, soaked overnight
1 medium potato, peeled
5 medium leeks
1 tablespoon olive oil
knob of butter
2 cloves of garlic, finely sliced
salt and freshly ground black pepper
850ml/1 1/2 pints chicken or vegetable stock
Parmesan cheese, grated
EV olive oil

Rinse the soaked chickpeas, cover with water, and cook with the potato until tender, about 1 hour. (you could add a rasher of smoked bacon and a bouquet garni and remove when the chickpeas are cooked).

Remove the outer skin of the leeks, slice lengthways from the root up, wash carefully and slice finely.

Warm a thick bottomed pan, and add the tablespoon of oil and the knob of butter. Add the leeks and garlic to the pan and sweat gently with a good pinch of salt until tender and sweet. Add the drained chickpeas and potato and cook for 1 minute. Add about two-thirds of the stock and simmer for 15 minutes.

Now decide if you want to puree the soup in some sort of processor, or leave it chunky and brothy, or do what I do which is puree half and leave the other half whole - this gives a lovely smooth comforting feel but also keeps a bit of texture. Now add enough of the remaining stock to achieve the consistency you like. Check for seasoning, and add Parmesan to taste to round off the flavours.

This is classy enough for a starter, but I like it best for lunch in a big bowl with a good drizzle of my best peppery EV olive oil, a grinding of black pepper and an extra springling of Parmesan.


Enjoy!