Usuba
Chickpea and Leek Soup Puree
Creamy soup made from canned chickpeas with caramelized leeks on meat broth. Tender texture, rich flavor, easy to prepare.
- Total
- 30 min
- Standard serving
- 431.3 g
Ingredients
Total 6
Instructions
- 1
Step 1
Heat olive oil in a large pot. Peel and finely chop the leek, add to the oil. Cook over low heat, stirring, for 15 minutes until the leek turns golden brown.
Pour 300 ml of meat broth and simmer for 5 minutes. Remove the pot from heat and add the remaining broth.
- 2
Step 2
Blend the canned chickpeas in a blender in portions until it reaches a puree consistency. Add 2 tablespoons of broth for blending convenience.
Put the pea puree in a pot with onion and broth. Slowly heat the mixture.
- 3
Step 3
In a bowl, mix potato starch with 2 tablespoons of water until smooth and lump-free.
Pour the starch mixture into the soup. Simmer for 5 minutes, stirring occasionally.
Season to taste. Serve hot with croutons or breadcrumbs.
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