Well I decided to start with a few soup recipes as we are having soup at least 5 times a week and were getting a bit fed up with the same soup every other day.
It is always good to make extra quantites so you can freeze in individual portions for quick meal.
The first is my sons favourite soup of the moment which was adapted from a Jamie Oliver recipe.
I like to puree this soup but you can decide if you want to leave it chunky or even puree half and leave the other half whole.
Leek and Chickpea Soup
Serves 4
Ingredients
2 x 410g cans of chickpeas
3 medium leeks
1 tblsp extra virgin olive oil
2 clove of garlic finely sliced
1 x 9cm piece of kombu*
850ml chicken or vegetable stock
salt and pepper to taste
Preparation
1. Soak kombu in hot water for 15 mins to soften. Remove the outer skin of the leeks, slice lengthways from root up, wash carefully and slice thinly.
2. Heat the olive oil in a large pan, add the leeks and garlic and sweat gently until leeks are soft and tender. Do not allow leeks to brown.
3. Add the drained chickpeas and cook for 1 minute. Cut kombu into small pieces and add to pan with about two-thirds of the stock and simmer for 15 minutes.
4. Place in a processor and either blend to a puree or puree half and leave half whole.
5. Return to pan and add remaining stock to achieve the consistency you like and seasoning to taste.
6. Serve with a good drizzle of extra virgin olive oil and a grind of pepper.
* Kombu is a seaweed which is a member of the kelp family,it is a versatile pantry ingredient that provides dishes with flavour, nutrients and minerals. Dried kombu can be used to make broth, added to beans to make them more digestible and eaten in salads.
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