Leek, Butter Bean and Crispy Chorizo Soup
Leeks and butter are beans blended to make this delicious soup, topped with crispy chorizo.
Ingredients
- 30g unsalted butter
- olive oil for frying
- 2 large leeks sliced
- 1 large clove garlic crushed
- 2 x 400g tins butter beans drained and rinsed
- 800ml hot chicken or vegetable stock (made using 2 stock cubes or pots)
- 4 tbsp crème fraiche plus extra to serve
- salt and freshly ground black pepper
- 110g chorizo finely cubed
- 4 rosemary sprigs leaves picked and finely chopped
To serve:
Instructions
- Heat the butter and a glug of olive oil in a casserole over a medium heat. Add the leeks and fry for 15 minutes until softened and beginning to turn golden brown. Stir through the garlic and cook for a further minute.
- Add the butter beans into the pan, pour over the hot stock and simmer, uncovered, for 10 minutes. Blitz to a smooth consistency with a stick blender, then stir in the crème fraîche 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 minutes 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.
Notes
- This leek, butter bean and crispy chorizo soup is easily adapted if you’re cooking for less or more people.