BaltimOregon to Maine

Locavore Cooking with Southern Efficiency and Northern Charm

And the Winner Is…(Not) Potato Leek Soup

with 5 comments


I meant to post that I entered my first cooking contest last week, sponsored by the local Ten Rivers food security group. Using as many local ingredients as possible was key. Some gorgeous green local leeks seduced me into making Potato Leek Chickpea soup, but unfortunately four out of the 16 entries were variations on potato leek soup (one included smoked salmon, unique). I also used the dried chickpeas harvested from a nearby grass seed farm. But it wasn’t an original recipe (I adapted it from the Naked Chef Jamie Oliver, see below). I’m especially excited to try this vegetarian borscht recipe that won first place, made by my friend Anna Cates, from my Acro-Yoga class. Borscht or some other beet soup might be in the cards tomorrow night. Or a hearty chili.

Jamie Oliver’s Potato-Leek-Chickpea Soup
12 oz. chickpeas (I used canned or soak dry ones)
•    1 medium potato peeled
•    5 medium leeks
•    1 tbs. olive oil
•    1 tbs. butter
•    2 cloves garlic
•    salt and pepper to taste
•    3 cups chicken stock
•    Parmesan Cheese for garnish

1.    Cooks the peas and potatoes covered with water until tender (if you used canned, cook the potatoes first until more soft then add chick peas.)

2.    Remove outer skin of leeks, slice length-ways, wash carefully, slice finely.

3.    Warm a thick-bottomed pan, add oil and butter, then leeks and garlic.  Cook until tender and sweet.  Add 2 of the 3 cups of stock to the sautéed leeks.  Simmer 15 mins.

4.    Puree half or all the soup. You can also just leave it chunky.  Add the remaining 1 cup of stock.

5.    Enjoy!

Written by baltimoregon

February 8, 2009 at 2:28 am

Posted in Uncategorized

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5 Responses

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  1. the last time i made potato and leek soup it was good, but it was like i was eating a bowl of mashed potatoes.


    February 8, 2009 at 6:00 am

  2. Yeah this one is heartier with chickpeas. Not too rich and creamy.


    February 8, 2009 at 12:08 pm

  3. my roommate in college, lauren, used to make this soup– and i loved it so much!– wow, what a flash….thanks for bringing this soup back to life for me- i can’t wait to try it myself 🙂

    there in spirit

    February 10, 2009 at 7:39 pm

  4. yeah it’s great! I added some celeriac too and definitely top with lots of parmesan cheese:)


    February 10, 2009 at 10:19 pm

  5. […] shout out for even using locally grown recipes. I had also entered this contest last winter with my chickpea-leek soup. I’ll enter again with the fall contest. Maybe third time is the […]

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