This leek, butter bean and crispy chorizo soup 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 at the end of last year!
Leeks and butter beans are blended to make this delicious warming and filling soup. It's topped with crispy chorizo and rosemary just to finish it off...it's soooo good! Enjoy with some crusty bread on the side.
Tip
- This leek, butter bean and crispy chorizo soup is easily adapted if you’re cooking for less or more people.
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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, sliced
- 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
- 110g chorizo, finely cubed
- 4 rosemary sprigs, leaves picked and finely chopped
To serve:
Instructions
- 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.
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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 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
To serve:
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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