Ingredients
2 tablespoons olive oil
3 cups chickpeas
1/4 cup garlic, minced
1 medium onion, chopped
1 cup frozen corn
6 cups chicken stock
3 cups whole milk
1 tablespoon curry powder
1 tablespoon black pepper
1 tablespoon white pepper
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Combine oil, chickpeas, garlic, onion, and corn in a large stock pot. Saute over medium high heat for 4-5 minutes. Add half the chicken stock and bring to a simmer. Puree the chickpea mixture in a blender, food processor or use an immersion blender if you have one. Once thoroughly pureed, add the remaining chicken stock and the milk along with all the seasonings. Salt to taste. This soup can easily be thinned with more milk to feed more people. After adding the milk, do not allow the soup to come to a boil or it will turn grey.
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Instantly mince garlic without a knife — self-cleaning basket
Granulated garlic — rubs, seasoning blends, sauces, marinades
Shelf-stable garlic — quick garlic without peeling or mincing
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching