The Naked Chef
By Jamie Oliver
Chickpea and leek soup
Not Too Tricky
About the recipe
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.
The Naked Chef, p21
Recipe From
Ingredients
340g/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/1½ pints chicken or vegetable stock (see page 223)
Parmesan cheese, grated
extra virgin olive oil
Method
Find the recipe!
For the full recipe, head to page 21 of The Naked Chef.
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