To make this soup you will need:
3 sticks of celery,
3 cloves of garlic
2 small leeks
1 large celeriac
1 cupful of chopped parsley
300g of cooked chickpeas
3 litres of vegetable stock
lots of freshly ground white pepper
40g of unsalted butter
1 tablespoon of olive oil
Begin by chopping up the vegetables, sweat them gently in a large pan in the olive oil over a low heat until they are tender, stirring every few minutes to avoid the vegetables taking on any colour. Add the stock, pepper and the chopped parsley and cook covered for 10 minutes before adding the cooked chickpeas. Remove from the heat and allow to cool a little before blending in batches in a jug blender. You can use a stick blender but the final texture will be coarser. Pop the butter into the last batch of soup in the blender.
Heat through and serve.
The addition of butter rather than cream, as readers of my blog will know, produces a rich creamy texture and flavour without making it taste too dairy.
The chickpeas in this soup adds more to the texture rather than the flavour of the soup, providing more strength.
Adding the parsley provides a fresh, herb note and produces the attractive pistachio green colour of the finished soup.