It's a lazy Saturday afternoon. We have a dinner party we're attending in a few hours, but right now, we're hungry. What to make?
I've been wanting to make Meg's interpretation of Jamie Oliver's interpretation of Bender's chickpea leek soup that she posted a while ago. We came home from the gym and farmer's market, and the time was right.
I had some problems at that exact moment with the recipe. I didn't have leeks for one, or garlic. I know, I know, how do you let yourself RUN OUT of garlic? But I had.
What I had on hand were some shallots and some yellow onions. So I used them for a loose interpretation of the soup. Add me to the list of interpreters in that chain I guess.
We also cut down our tarragon plant today for repotting, so I added a healthy amount of the last fresh tarragon from the container garden, along with dry rosemary and fresh parsley
Here's my improvised version of Meg's version of Jamie Oliver's version of Bender's chickpea and leek soup. It was delicious.
leek onion soup
2 spanish onions, peeled and chopped coarsely
2 cans chickpeas
4 cups vegetable stock (no chicken stock in this household)
1/2 fistful of chopped flatleaf parsley
2 tablespoons fresh tarragon
1 tablespoon dried rosemary
2 shallots, chopped coarsely
2 celery stalks, chopped medium
2 tablespoon olive oil
1 tablespoon butter
salt, pepper to taste
squeeze of lemon
parmesan to taste
Saute the onion, shallots, and leeks in the butter/olive oil until they start to soften. Drain the chickpeas. Add the stock to the pot, bring to a boil, reduce to a simmer. Add the herbs, simmer for 20 minutes.
You may blend the soup or serve as is. Blended the chickpeas add to the heartiness of the stock.