Braise the onion, leek, potato and garlic in the butter and add the white wine. Blend in the stock as well as the bay and cayenne pepper. Leave to simmer on low heat for 25 minutes. Remove half of the vegetables from the pan and purée the other half with a hand blender. Replace the removed vegetable and add the chickpeas and a few leaves of fresh oregano. Serve the soup in individual large bowls each with 1 tbsp cashew nuts briefly fried in the butter and sprinkled with
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