Leek, Butter Bean and Crispy Chorizo Soup

By: Deborah

Leeks and butter are beans blended to make this delicious soup, topped with crispy chorizo.

PREP: 10

COOK: 30

TOTAL: 40

Course: Soup, Starter

Cuisine: Spanish

Servings: 6 people

30 g (1.1 oz) unsalted butter
olive oil for frying
2 large leeks sliced
1 large clove garlic crushed
800 g (28 oz) tinned butter beans drained and rinsed
800 ml (3 ½ cups) 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
110 g (3.9 oz) chorizo finely cubed
4 rosemary sprigs leaves picked and finely chopped

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.

This leek, butter bean and crispy chorizo soup is easily adapted if you’re cooking for less or more people.

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS comfort food, Spanish soup, winter warmer

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