Spring Leek and Chick Pea Soup - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Spring Leek and Chick Pea Soup

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    NEWSLETTERS

    Spring Leek and Chick Pea Soup
    Turn spring leeks into a tasty recipe.

    • 2 Tbsp. Extra Virgin Olive Oil
    • 1 Cup Leeks-washed, split in half and sliced
    • ½ Cup Onions-diced
    • ¼ Cup Carrots
    • Garlic Cloves-minced
    • 1 Can Chick Peas( approximately 16 oz. Can) -drained
    • 2 ½ Cups Chicken Broth
    • ½ Cup Fresh Tomatoes-diced
    • 4 Tbsp. Fresh Italian Parsley Leaves
    • 4 Tbsp. Fresh Grated Parmesan Cheese
    • Salt and Black Pepper To Taste

    Heat a soup pot on medium high heat. Add the olive oil, leeks, onions, and carrots. Cook stirring for about 5 minutes or until softened. Add the garlic, cook 30 seconds. Add the chick peas and chicken broth. Bring to a boil and reduce to a simmer. Simmer for about 10 minutes. Puree to your desired consistency with a hand blender, or potato masher. If soup is too thin for your liking, bring back to a simmer and let reduce until thickened. If soup is too thick for your liking, add more broth. Stir in the tomatoes, parsley and Parmesan. Season to taste with salt and black pepper. Enjoy