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Chick pea and leek soup

Serves 6

Tags: Vegetarian, Web

300 g chick peas (dried)
soak the chick peas in water overnight
cook for about an hour until soft
1 medium potato
peel the potato and cut into 1cm pieces
cook for 10-15 minutes
5 medium leeks
2 cloves garlic
1 tbsp olive oil
25 g butter
top and tail the leeks, slice lengthways and wash thorougly
heat the oil and butter in a large pan
add the leeks and garlic and soften over a low heat (do not brown)
add the chick peas and potatoes
cook for one minute
800 ml stock (veg or chicken)
add the stock
simmer for 15 minutes
black pepper
take out half of the soup, blend it and put back in
add salt, pepper and grated parmesan to taste
serve decorated with extra virgin olive oil and parmesan shavings