Blend leeks and butter beans to make this filling winter soup. Top with crispy chorizo and rosemary for a final flourish and serve with crusty bread
Nutrition and extra info
- Freezable
Nutrition: Per serving
- kcal412
- fat30g
- saturates15g
- carbs13g
- sugars3g
- fibre6g
- protein19g
- salt1.7g
Ingredients
- 30g unsalted butter
- olive oil, for frying
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 large leeks, sliced
Leek
lee-kLike garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 1 large garlic clove, crushed
- 2 x 400g cans butter beans, drained and rinsed
- 800ml hot chicken or vegetable stock
- 4 tbsp crème fraîche, plus extra to serve
- 225g chorizo, finely cubed
Chorizo
chore-reeth-ohA coarsely textured, spiced pork sausage widely used in Spanish and Mexican cooking. It is made…
- 4 rosemary sprigs, leaves picked and finely chopped
- bread, to serve
Method
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.
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.
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.
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