|curried leek and chickpea soup|
i had planned tartines of fried figs tossed in pomegranate molasses and thick slices of grilled halloumi for tonight’s downton supper. however o who does not usually comment on my choice of cooking firmly disagreed. for him downton suppers must always be bowl food. so here i was on sunday afternoon faced with little more than several leeks and some sad looking chillies in my vegetable compartment and no inclination to wander as i was feeling under the weather. i usually use leeks to make risotto or pilaf. however, i did not fancy standing over the hob for a risotto and did not enough herbs to make a fragrant pilaf. it was the half eaten remains of a pot of creme fraiche that came to my rescue as it inspired this soup. i love soups like spinach or tomatoes with chickpeas with a stir of creme fraiche. but we never ended up using it as the leeks were silky enough on their own.