Leek, butter bean & crispy chorizo soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
Showing items 1 to 3 of 6
- 30g unsalted butter
- olive oilfor frying
- 2 large leekssliced
- 1 large garlic clovecrushed
- 2 x 400g cans butter beansdrained and rinsed
- 800ml hot chicken or vegetable stock
- 4 tbsp crème fraîcheplus extra to serve
- 225g chorizofinely cubed
- 4 rosemary sprigsleaves picked and finely chopped
- breadto serve
Nutrition: Per serving
- kcal412
- fat30g
- saturates15g
- carbs13g
- sugars3g
- fibre6g
- protein19g
- salt1.7g
Method
step 1
Heat the butter and a glug of olive oil in a casserole over 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.
step 2
Tip the butter beans into the pan, pour over the hot stock and simmer, uncovered, for 10 mins. Blitz to a smooth consistency with a hand-held blender, then stir in the crème fraîche and season to taste. Keep warm over a low heat.
step 3
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.
