P.S. What am I going to do about all these lame soup photos? It's so hard to take a picture of soup!
Leek & Chick Pea Soup
serves 6 to 8 (I freeze it for lunches)
1 T butter
2 T olive oil
3 to 4 leeks (depending on size)
4 cloves of garlic
2 T of ground cumin
5 cups cooked Chick Peas (about 2 cups uncooked, or 2 cans)
8 little red potatoes, quartered
8 to 10 cups stock
bay leaf
salt & pepper
- Prep the leeks by first cutting off the tough green ends, then slicing them lengthwise before cutting into thin half-circles. Rinse them well - leeks are dirty.
- Heat the olive oil and butter in a large soup pot and then throw in the leeks and garlic. Cook these down until the pan is pretty dry (about 10 minutes, stir frequently).
- Sprinkle the cumin over this and continue to cook until the cumin is stuck to the pan (about 2 minutes)
- Add the potatoes, chick peas, bay leaf, salt & pepper, and 8 cups of stock.
- Simmer for 30 minutes to an hour. Add more stock if needed.
- Adjust the salt & pepper and serve with Parmesan cheese on top.
oh this sounds really good! and in a crock pot...even better. do you cook the leeks first before crocking?
ReplyDeleteYep, I do it all the same, just add it all to the slow cooker so it's waiting for me when I'm home late from work. It freezes great also (I'm still eating the leftovers).
ReplyDeleteThanks,
Lil
Yummm! I'm so glad you like this recipe so much.
ReplyDelete