This week's soup
Jan. 22nd, 2017 12:18 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
affrecaStill on the stove, so I can't say if it is a keeper yet or not. Following the recipe at Cooking and Beer.
3 tablespoons unsalted butter
3 large leeks, dark green parts removed, diced
1 teaspoon dried thyme
3 cloves of garlic, finely minced (or more)
2 pounds Yukon gold potatoes, peeled and diced
6 cups chicken broth
1 can drained garbanzo beans
1/2 cup tahini (or however much is left in the bottom of the jar)
1 cup heavy cream
1) Melt the butter in a large dutch oven over medium heat. Once melted, add the leeks, and dried thyme. Season with salt and black pepper. Stir. Cook for about 5 minutes or until the veggies are tender. Add the garlic and potatoes, cook for 2 minutes before stirring in the vegetable broth. Bring the soup to a boil and then simmer for 20 minutes.
2) After 2 minutes, stir in the garbanzo beans and tahini. Simmer for 5 more minutes until the beans are warm and the tahini is fully incorporated.
3) Blend the soup until smooth and creamy with an immersion blender. Season to taste with salt and black pepper, and then add the heavy cream. Cook for 5 more minutes until nice and warmed through.
3 tablespoons unsalted butter
3 large leeks, dark green parts removed, diced
1 teaspoon dried thyme
3 cloves of garlic, finely minced (or more)
2 pounds Yukon gold potatoes, peeled and diced
6 cups chicken broth
1 can drained garbanzo beans
1/2 cup tahini (or however much is left in the bottom of the jar)
1 cup heavy cream
1) Melt the butter in a large dutch oven over medium heat. Once melted, add the leeks, and dried thyme. Season with salt and black pepper. Stir. Cook for about 5 minutes or until the veggies are tender. Add the garlic and potatoes, cook for 2 minutes before stirring in the vegetable broth. Bring the soup to a boil and then simmer for 20 minutes.
2) After 2 minutes, stir in the garbanzo beans and tahini. Simmer for 5 more minutes until the beans are warm and the tahini is fully incorporated.
3) Blend the soup until smooth and creamy with an immersion blender. Season to taste with salt and black pepper, and then add the heavy cream. Cook for 5 more minutes until nice and warmed through.
