How To Cook Alabash And Leek Soup With Chickpea Croutons - Recipe
Author: Joe Fowler
Time for reading: ~0
minutes
Last Updated:
August 08, 2022
Learn how to cook "Alabash and leek soup with chickpea croutons". Delicious recipe.
Required products :
- 1 can of 400 grams of chickpeas, drained
- 4 tablespoons olive oil
- 1/2 teaspoon garlic and onion powder
- 1 kg of chopped leeks
- 3 crushed garlic cloves
- 1 tablespoon finely chopped rosemary
- 2 1/2 teaspoons chicken or vegetable broth
- 2 1/2 teaspoons water
- 1 bay leaf
- 500 grams of potatoes, peeled and sliced
- 500 grams of cleaned alabaster
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- black pepper to taste
Method of preparation :
Dry the chickpeas with kitchen paper and place it in a pan. Bake for 45-50 minutes until crispy. Transfer to a bowl and season with garlic and onion.
Meanwhile, prepare the soup. Put 2 tablespoons of olive oil in a saucepan and fry the leeks until soft - about 15 minutes.
Add the garlic and rosemary, and a minute later the selected broth, water, bay leaf, potatoes and alabaster. After the liquid boils, reduce the heat and cover with a lid, simmer on low heat for about 15-20 minutes, until the potatoes are ready.
Remove the bay leaf from the soup and allow it to cool, then add the remaining olive oil and vinegar. Forge. Blend the soup until it becomes a puree.
Serve it with chickpeas instead of croutons.
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