We had the briefest of honeymoons,
The evening we arrived the pensione served us leek and potato soup, an event that to this day
I use leeks in many ways, nearly always in combination with another vegetable, such as the dish of leeks and artichokes in one of my previous books, a great favorite of ours. None of the things I do, however, is so simple as this aptly named “simplest” soup. Except for trimming the leeks and slowly cooking them in olive oil—not a daunting task for even the least expert of cooks—the most difficult things you have to do are opening a can of chickpeas and grating some Parmesan.
There is something about the flavor of chickpeas that yearns to be coupled with a member of the onion family. There are many such matches, but none more congenial than this one.
© 1997 Marcella Hazan estate. All rights reserved.