Soups
CHILLED LEEK AND GREEN CHICKPEA SOUP
Ingredients
- 2-1/2 lb. Monarch® Green Chickpeas
- 1 lb. Sliced Leeks, white part only / julienne the green and reserve
- 24 oz. Monarch Pickled Red Onions
- 24 oz. Toasted Sliced Almonds
- 24 oz. Rykoff Sexton® Hearts of Palm
- 16 oz. Vegetable Stock
- 6 oz. Heavy Cream
- 2 oz. Green Onion, sliced
- 1 c Cross Valley Farms® Fresh Chopped Cilantro
- 2 c Sour Cream
PREPARATION
- Sweat leeks in sautée pan just until they start to soften (do not brown).
- Add vegetable stock to cover, bring to a simmer.
- Add green chickpeas. Simmer for just a few minutes and chill quickly using an ice bath and ice wand. (You want to keep the finished soup bright green).
- Purée in blender, adjusting the consistency with vegetable stock.
- Finish with heavy cream to make a creamy chilled soup.
- Season with salt, pepper and lime juice. Store in refrigerator.
Fried Green Leeks:
- Julienne green part of leeks, super thin, place in hot water for a few minutes. Squeeze all the water out and fry on low heat at 300-325° until crispy. Season and reserve.
Cilantro Lime Crema:
- Mix lime juice with sour cream and cilantro in a blender, blend till smooth. Reserve in a squeeze bottle.
To Plate:
1. Ladle 3 oz. of soup into bowl. Add 1 oz. of toasted almond, 1 oz. of thinly shaved hearts of palm, and green onion. Garnish with cilantro, lime crema and pickled red onion. Top with fried green leeks.
Recipe by Chef Jesse Moreno, Food Fanatics® Chef, Las Vegas, NV
Serves 24