Friday, December 4, 2009
Leek Potato and Chickpea Soup
To use up the rest of the leeks I bought, I decided to make a leek soup. To be honest, cream of leek soup was about the only thing I thought leeks were actually used for. Now that I know the mild creamy flavour a little better, I will definitely be cooking with leeks more often and in more creative ways. This soup was actually very delicious...I kinda just made up the recipe as I went along. I reserved about 1/4 can of the chickpeas from my hummus and added it to the recipe and it added great body to the soup.
2 large leeks washed thoroughly and sliced into half moons
2 cloves garlic, minced
1 large potato, peeled and diced
1/4 can chickpeas
2 cups chicken stock
1/4 tsp cumin
2 tbsp cream cheese
salt and pepper to taste
Sauté leeks and garlic and cumin with a little butter in a large pot until fragrant and softened. Add potatoes, chickpeas and chicken stock and simmer until potatoes are cooked (20 minutes or so). Remove from heat, stir in cream cheese and purée (careful not to splash, it's hot!) with an immersion blender until smooth.