Soup recipe for 6 people, takes only 30 mins; recipe has unsalted butter, olive oil, leek, garlic clove, butter beans, vegetable stock, creme fraiche, chorizo, rosemary sprigs and bread.
Leek, butter bean & crispy chorizo soup
Course: Soup
Servings
6
servings
Prep time
10 mins
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
Directions
- 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.
