leek, potato, courgette and chickpea soup
rating:This is my own recipe, elaborated over the years from a recipe of my mother's, and taking in one of Jamie Oliver's.
4 large or 5-6 small leeks – thinly sliced
4 medium sized potatoes – thinly sliced
1-2 tbsps olive oil
bay leaf
1 litre stock
1-2 courgettes – thinly sliced
tin chickpeas
black pepper and grated nutmeg
grated Parmesan
chilli flakes – or not – to taste
Wash and thinly slice leeks.
Heat olive oil in a large saucepan, and put in leeks. Stir and cook until soft and translucent, being careful not to burn.
Peel and thinly slice potatoes. Put them in with softened leeks and stir to fry a little. Pour in stock, add bayleaf, and cook for around 10 minutes, until potatoes are soft and crumbling. Add thinly sliced courgettes and the drained and washed chick-peas. Cook for another 5-10 minutes, season with pepper and grated nutmeg, then serve.
Good served with a sprinkling of Parmesan cheese and a sprinkling of chilli flakes (if you like that kind of thing).
