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Chilled Leek and Green Chickpea Soup

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

  1. Sweat leeks in sautée pan just until they start to soften (do not brown). 
  2. Add vegetable stock to cover, bring to a simmer. 
  3. 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). 
  4. Purée in blender, adjusting the consistency with vegetable stock. 
  5. Finish with heavy cream to make a creamy chilled soup. 
  6. Season with salt, pepper and lime juice. Store in refrigerator. 

Fried Green Leeks: 

  1. 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: 

  1. 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