Polenta Soup with Chickpea Croutons
Ingredients for soup
- ¾c organic polenta
- 2 cloves garlic, diced
- 2 leeks, chopped
- 3c chicken stock
- 3.5c water
- ¼ lb dark leafy greens, roughly chopped (I used kale and some baby bok choy)
- sea salt
- freshly ground black pepper
- fresh thyme
Ingredients for croutons
- 1c besan (chickpea flour aka gram flour)
- 2c water
- smoked paprika
- olive oil
- sea salt
First prepare the croutons. Combine water, boiled, with flour, sea salt and a generous sprinkle of paprika. Whisk until smooth and thick.
Spread besan batter on a greased baking sheet, cover with plastic wrap, and refrigerate for at least one hour.
Preheat oven to 450F. Cut chilled batter into squares, and toss on baking sheet with olive oil. Bake for 20 minutes, flipping halfway through. Broil for one minute until golden.
Heat up a large soup pot, cook onions in oil for 2 minutes. Add garlic and cook for 2 minutes longer. Stir in chicken broth and water; bring to a boil. Slowly add polenta while stirring. When fully incorporated, add chopped greens, salt, pepper and a few pinches of thyme. Simmer for about 15 minutes.
Serve with chickpea croutons and garnish with a freshly grated nutty or smoky cheese. I used a local applewood smoked cheddar but a pecorino would be fabulous too.
We enjoyed this filling, very satisfying soup. The croutons were a lovely flavour.