Hue and Cry: Leek and Chick Pea Soup
Try this delicious, flavorful soup as a first course or the main meal.
By Susan Belsinger and Carolyn Dille
February/March 1995
Serves 4 to 6
RELATED CONTENT
Garden peas are best when they're fresh from the garden, so learn how to grow and harvest them your...
Try this online exclusive recipe when you want to pair pork with squash....
Mix caabbage, sausage, potatoes and herbs, such as oregano, thyme and cumin, to create this hearty ...
Try our herbal spin on this traditional winter soup....
Try this hearty soup, enriched with minced chives....
This soup is light yet full of flavor. It makes an excellent first course before any simple winter meal. For a main-course version, toast some country bread, sprinkle grated parmesan cheese on it, place a toast in each bowl before pouring soup over it, and serve with seasonal vegetable salads.
- 1/2 pound chick peas
- 1 bunch tender leeks, about 11/2 pounds
- 1 medium onion
- 3 large cloves garlic
- 1/3 cup extra-virgin olive oil
- 5 sprigs Italian parsley
- 3 marjoram sprigs
- Salt and freshly ground black pepper
1. Soak the chick peas in cold water overnight, or bring to a boil, boil 2 minutes, and let stand, covered, 1 hour. Drain, rinse, and cover with fresh water. Bring to a boil, reduce heat, and simmer until very tender, about an hour. Puree half the chick peas (or more for a smoother-textured soup). Return them to the pot and salt well.
2. Meanwhile, clean and trim the leeks, including some tender green, and slice them 1/8 inch thick. Dice the onion and mince the garlic. Gently cook the vegetables, covered, in 3 tablespoons of oil over low heat until they have softened.
3. Add the vegetables to the chick peas along with 3 cups of water. Salt and pepper lightly and simmer the soup about 30 minutes. Chop the parsley and marjoram leaves and add them to the soup. Simmer 5 minutes longer and adjust the seasoning.
4. Serve the soup very hot with the remaining olive oil drizzled on top or served separately in a small pitcher.
Click here for the original article, Hue and Cry.