This leek, butter bean and crispy chorizo soup is a rich and comforting bowl of flavour. Sweet leeks and creamy butter beans create a hearty base, while crispy chorizo adds a smoky, savoury kick.
It's a simple soup that comes together quickly, making it perfect for cosy weeknight dinners or warming winter lunches. Serve with crusty bread for an easy and satisfying meal.
The original recipe appeared in the December 2018 BBC Good Food magazine...I ended up making loads of delicious recipes from my November and December 2018 food magazines!
The leeks and butter beans are blended to make this delicious warming and filling soup. It's topped with crispy chorizo and rosemary mixture, just to finish it off...it's soooo good!
Tips
- Optional variations:
- Spicy version - add chilli flakes or smoked paprika.
- Vegetarian version - replace the chorizo with smoked paprika and roasted red peppers, and use vegetable stock.
- Extra veg - add carrots, celery or spinach.
- Chunky rustic version - don't blend it for a hearty stew-like soup.
- This leek, butter bean and crispy chorizo soup is easily adapted if you're cooking for less or more people.
Frequently Asked Questions
Yes - cannellini beans or haricot beans work well in this soup and provide a similar creamy texture.
Yes - the soup keeps well in the fridge for up to 3 days and the flavours improve as it sits.
Yes - allow the soup to cool completely and freeze for up to 3 months.
Not for this soup as it's a cured chorizo ring that's used. It simply needs to be diced.
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How to make this Leek, Butter Bean and Crispy Chorizo Soup
Ingredients
- 30g unsalted butter
- olive oil, for frying
- 2 large leeks (approx. 400g), sliced and rinsed to remove any hidden dirt
- 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
- 225g chorizo ring, diced
- 4 rosemary sprigs, leaves picked and finely chopped
To serve:
Instructions
- Heat the butter and a glug of olive oil in a large saucepan or casserole pot over a medium heat. Add the leeks and fry for 15 minutes until softened and beginning to turn golden brown, stirring occasionally. 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.
- 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, stirring occasionally. Stir in the rosemary and cook for a further minute. Transfer to a serving bowl, along with the oil.
- Remove the soup from the heat and blitz it to a smooth consistency with a stick blender. Stir in the crème fraiche and season, to taste.
- Ladle the soup into bowls and top with the oily crispy chorizo mixture. Serve with some crusty bread.
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Leek, Butter Bean and Crispy Chorizo Soup
Ingredients
- 30 g (1.1 oz) unsalted butter
- olive oil for frying
- 2 large leeks (approx. 400g) sliced and rinsed to remove any hidden dirt
- 1 large clove garlic crushed
- 2 x 400 g (28 oz) tins 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
- 225 g (7.9 oz) chorizo ring diced
- 4 rosemary sprigs leaves picked and finely chopped
To serve:
Instructions
- Heat the butter and a glug of olive oil in a large saucepan or casserole pot over a medium heat. Add the leeks and fry for 15 minutes until softened and beginning to turn golden brown, stirring occasionally. 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.
- 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, stirring occasionally. Stir in the rosemary and cook for a further minute. Transfer to a serving bowl, along with the oil.
- Remove the soup from the heat and blitz it to a smooth consistency with a stick blender. Stir in the crème fraiche and season, to taste.
- Ladle the soup into bowls and top with the oily crispy chorizo mixture. Serve with some crusty bread.
Notes
- Optional variations:
- Spicy version - add chilli flakes or smoked paprika.
- Vegetarian version - replace the chorizo with smoked paprika and roasted red peppers, and use vegetable stock.
- Extra veg - add carrots, celery or spinach.
- Chunky rustic version - don't blend it for a hearty stew-like soup.
- This leek, butter bean and crispy chorizo soup is easily adapted if you're cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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