This leek soup recipe is perfect for a Sunday lunch when the weather gets cold. Make sure you have some crusty Italian bread and fresh parmesan cheese to serve with this soup.
1 medium potato
5 medium-sized leeks
3 cloves of garlic
2 tablespoons of extra-virgin olive oil
2 tablespoons of butter
1/3 cup dry white wine
3 cups of chicken or vegetable stock
Sea salt and freshly ground black pepper
Peel the potato, wash, cut into quarters and boil in a pot of water until soft.
Rinse the leeks well with cold water to remove any dirt. Peel off the outer layer and finely slice.
Heat up a pan with the olive oil. Add the butter and let it melt. Toss the leeks and garlic into the pan, coating it with the oil and butter. Add a pinch of salt and cook gently for about 4-5 minutes until the leeks are tender. Add the wine and cook for a few minutes until the alcohol has evaporated.
Add the chickpeas and potato. Cook for a minute then add 2 cups of the stock. Let it simmer for about 20 minutes.
Purée the soup in a food processor. Add the remaining stock to the mix until it has the consistency you want. Season with salt and pepper if needed. Serve into soup bowls and add some freshly grated parmesan cheese.
10 minutes prep | 25 minutes cooking | Serves 5