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“From 1080 recipes by Simone and Ines Ortega.”
READY IN:
50mins
SERVES:
4
YIELD:
4 bowls of soup
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the oil in a large pan. Add the leek and cook over low heat, stirring occasionally, for about 15 minutes, until beginning to brown.
  2. Add 1-1/4 cups of the stock and simmer for 5 minutes, then remove the pan from the heat.
  3. Add the leek mixture to the rest of the stock.
  4. Process the garbanzos, in batches, in a blender or food processor with all but 2 tablespoons of the leek and stock.
  5. Pour the processed garbanzo beans into a pan and heat gently.
  6. Mix the cornstarch to a paste with the reserved stock and leek mixture in a cup and stir into the soup.
  7. Simmer gently for about 5 minutes.
  8. Season to taste with salt and serve with croutons.

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