Name: Leek, butter bean u0026amp; crispy chorizo soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 30g unsalted butter; olive oil , for frying; 2 large leeks , sliced; 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; 4 rosemary sprigs , leaves picked and finely chopped; bread , to serve

To make this hearty winter soup, blend leeks and butter beans. To finish, garnish with crispy chorizo and rosemary and serve with crusty bread.

Leek, butter bean & crispy chorizo soup

Difficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

412

kcal

Ingredients

30g unsalted butter
olive oil , for frying
2 large leeks , sliced
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
4 rosemary sprigs , leaves picked and finely chopped
bread , to serve

Directions

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