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Leek soup with roasted chickpeas

Leek soup with roasted chickpeas

    

Autumn leek soup that will warm you.

recipe,photo-recipe,leek,potatoes,chickpeas dry (garbanzo bean),Legume soups,,Seasonal recipes

Legume soups

Cook

No. of servings

6

Ready in

Difficulty

low

 

 

Recipe

1. 

chickpeas dry (garbanzo bean) 5.25 oz (150 g)

Soak the chickpeas in water overnight and cook them the next day until soft. Drain and dry.

2. 

olive oil 1 tbsp  seeds (flaxseeds,sunflower seeds,sesame seeds) 1 tsp  salt 0.25 tsp

Then fry in oil. Salt and season with e.g. flax and sesame seeds.

3. 

leek 1.1 lb (500 g)  unsalted butter 2.75 oz (80 g)  salt 1 tsp  ground white pepper 0.5 tsp

Wash the leek, cut and fry in butter. Add salt and pepper...

4. 

all-purpose flour / plain flour 4 tbsp  water 2.1 quart (2000 ml)  chicken bouillon 0.75 oz (20 g)

...and a little flour. Mix and pour the hot water in which you have mixed the broth.

5. 

potatoes 1.1 lb (500 g)

Add cleaned and diced potatoes. Cook for 20 minutes, stirring from time to time until the potatoes are soft.

Bon appetit!

Ingredients

all-purpose flour / plain flour4tbsp4tablespoon
chicken bouillon0.75oz20grams
chickpeas dry (garbanzo bean)5.25oz150grams
ground white pepper0.5tsp½teaspoon
leek1.1lb500grams
olive oil1tbsp1tablespoon
potatoes1.1lb500grams
salt1.25tsp1.25teaspoon
seeds (flaxseeds,sunflower seeds,sesame seeds)1tsp1teaspoon
unsalted butter2.75oz80grams
water2.1quart2litres

 

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