This is the do-it-from-memory version of the Jamie Oliver recipe Cambria made years ago. I have no idea how close it matches the original, but it is well tested and a very easy, quick, yummy soup when you have leeks and potatoes in your produce box. I don't cook by the book, so all amounts are approximate, but you can adjust according to preferences and what you have on hand.
1-2 lbs. leeks (you really can't have too many)
1-2 lbs. potatoes (pretty much any kind; about as many as you have leeks)
olive oil and/or butter
2-3 cloves garlic
lots and lots of dill (can't have too much)
approx. 2 cartons (48-60 oz.) chicken broth
1-2 cans chick peas
cilantro (as much as you want)
Chop leeks into 1/4" rings and potatoes into 1" cubes. Heat oil/butter in bottom of soup pot and saute leeks until semi-soft. Add minced garlic and potato cubes until just hot. Cover with chicken broth and throw in chick peas and dill. Bring to boil then simmer until potatoes are soft, but not too soft. The potatoes are small, so this doesn't take long.
Puree 1/3-1/2 (depending on smooth-chunky preferences) of the cooked mixture in batches in food processor. Return to soup pot and stir. Add more chicken broth in necessary to reach desired consistency. Heat through and simmer maybe another 5-10 min. Garnish with cilantro when served.
Store in fridge. Stir and reheat in microwave.
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Since there is BPA in canned food (see http://www.ewg.org/reports/bisphenola), I suggest substituting cooked dry chick peas in place of canned. I have not tried this yet, but would be very interested in people's success making canned-like beans from dry.
ReplyDeleteServe this with pita chips!
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