- Cook Time: 10 mins
- Serving: 6 Persons
Nutrition facts (per portion)
- Calories: 412
- Carbohydrate Content: 13g
- Fat Content: 30g
- Fiber Content: 6g
- Protein Content: 19g
- Saturated Fat Content: 15g
- Sodium Content: 1.7g
- Sugar Content: 3g
Leek, butter bean & crispy chorizo soup Recipe
Leek, butter bean & crispy chorizo soup is a Soup recipe for 6 people, takes only 30 mins; recipe has unsalted butter, olive oil and leek.
Ingredients
- Garlic Clove - 1 large garlic clove, crushed
- Olive Oil - olive oil, for frying
- Vegetable Stock - 800ml hot chicken or vegetable stock
- Creme Fraiche - 4 tbsp creme fraiche, plus extra to serve
- Bread - bread, to serve
- Leek - 2 large leeks, sliced
- Unsalted Butter - 30g unsalted butter
- Chorizo - 225g chorizo, finely cubed
- Butter Beans - 2 x 400g cans butter beans, drained and rinsed
- Rosemary Sprigs - 4 rosemary sprigs, leaves picked and finely chopped
Instructions
- Heat the butter and a glug of olive oil in acasseroleover a medium heat. Add the leeks and fry for 15 mins until softened and beginning to turn golden brown. Stir through the garlic and cook for a further 1 min.
- Tip the butter beans into the pan, pour over the hot stock and simmer, uncovered, for 10 mins. Blitz to a smooth consistency with ahand-held blender, then stir in the creme fraiche and season to taste. Keep warm over a low heat.
- Meanwhile, fry the chorizo in a small glug of olive oil in a frying pan over a medium heat for 5 mins or until oily and crispy. Stir in the rosemary, cooking for a further minute. Ladle the soup into bowls and top with the rosemary and chorizo mixture, as well as any oil left in the pan. Serve with some crusty bread.