It’s one of those scrambly afternoons today (soccer), so I’m going to be making peasant soup. That’s my name for it. Jamie Oliver wrote the recipe I base it on, and he calls it “Leek and Chickpea Soup”, which is either a more or a less descriptive name depending on your leaning towards connotation or denotation. You can probably figure which way I tilt.
Anyway, it’s a terrific soup and at the moment everyone in the house seems to be on board. I often find a meal that I think everyone likes, but, with time, preferences for variations emerge and so I can end up making three different tweaks of the same meal, which is a big pain in the arse. And, yes, they could all cope with the same version (apart from the allergy issues), but what can I say, I’m a sucker for an appreciative bunch of eaters, often to my own detriment.
This is another of those earthy protein and greens type soups. You can blend it to varying degrees or leave it unmushed. I used to blend because that’s what Jamie says to do, but now I blend half for the boys and leave the adult version straight. I find the textural ying/yang of al dente potatoes, round chickpeas with their slippy skins, melty leeks and hot, sweet broth deeply satisfying — the blended version tastes good but is more boring.
As opposed to an actual proper recipe, I’m going to live-blog this one. If that turns out to be a DISASTER, I’ll bail and update once everyone is fed. There may be typos. Fair warning.
5.25pm It would be good to get started now. We got home at five after soccer practice. The Rabbit was tired and hungry and the Cat was tired, hungry, hysterical and thirsty. A drink, some food and the iPad seems to have solved most of those problems FOR NOW. Preemptively, I am going to have a drink and unpack the lunch boxes.
5.30pm Am actually going to start now. First empty lunch boxes, then light the fire.
5.49pm Fire is going well, lamps are on, curtains are pulled, screen time is in final lap, compost is out, animals are fed, bedroom heaters are on. I CANNOT BELIEVE A UNICORN DID NOT MAKE DINNER WHILE I WAS DOING ALL THAT. DOES THAT MEAN I HAVE TO DO IT? Briefly scan what is left of my brain for other chores that need to be done first.
5.51pm Right, will get out ingredients.
5.55pm Have bread, parmesan, yoghurt, leeks, chickpeas, potatoes, salt, pepper, stock, olive oil and garlic. Forgot to have a drink. Doing that now.
5.57pm Boil kettle and peel potatoes. I’m not going to give you quantities. It’s too hard. I do what I need to do in this household, but if I had my way, there’d be less potato and more leek and chickpea.
5.58pm Ian is home and I hand over responsibility for children.
6.07pm Potatoes are chopped and in a pot to boil. You want them in chunks. Small enough to fit on your spoon, but not so small that they’ll fall apart if you boil them five minutes too long.
6.08pm Ian wants to help. I tell him he’s on accompaniments. That’d be oily toast and yummy things. Actually, he just reads this over my shoulder and gets to work. Don’t you, darl?
6.11pm I’ve drained a can of chickpeas and Ian has poured a glass of red. Cheers!
6.17pm Washing leeks is annoying. Nevertheless, do that, then slice then thinly and sweat them in olive oil with sliced garlic and a bit of salt. That’s what I’m doing now.
The children are at the end of screen time and getting ratty. Ian is starting on the bread.
The potatoes are boiling, so I turn them down.
6.23pm Drain potatoes. Decide to move half the leeks to the rinsed-out potato pot so that I can cook the boys’ soup separately and therefore adjust potato/chickpea quantities for their respective audiences.
6.26pm Ian has oiled the bread and put it under the grill. The Rabbit is doing train work. The Cat is dragging out his screen time by deciding to do something too difficult and time-consuming for this point in the evening. The leeks are all sliced and starting to cook.
6.32pm Ian has been commandeered to play hallway soccer. The bread is out and the leeks are a juicy tangle. The garlic is in, more for the big people than for the small. I add the potatoes and chickpeas to each pan, pour on some stock and take a deep breath.
6.36pm Lids on for ten minutes. A word about the stock. I just used powdered, okay. THEORETICALLY, I understand that homemade chicken or vegetable stock would be ideal here, simmered with loving care for an hour or so, the chicken — had there been one — organic, free-range, the centrepiece of a calm and delicious roast meal. But, clearly, we’re not in those realms tonight. We’re never in those realms when I make the soup. If you’re in those realms or are one of those horrendously organised people who not only has homemade stock in your freezer but can also remember which pottle it’s in and how long ago you made it, then bless you and go right ahead and use it.
I have more chopping to do.
6.40pm Oh, and put some pepper in that soup. And turn it down to a gentle simmer.
6.49pm Table is set, soup is done. I’ve put out little bowls of olives, sundried tomatoes, some leftover tuna, cucumber and a bit of avocado. I take photos and realise how much crap lives semi-permanently on our table. Time to blend and serve. Also yoghurt and parmesan.
6.59pm Everyone is eating. Of COURSE I got soup on my top when I blended it. It looks good though. The soup.
If you have lemons, add a squeeze of lemon juice. That’s life advice right there, not just for this recipe.