CREAMY WHITE BEAN AND CHORIZO SOUP
Categories Soup/Stew Milk/Cream Bean Sauté Sausage Celery Carrot Winter Bon Appétit
Yield Makes 6 main-course servings
Number Of Ingredients 13
Steps:
- Place beans in heavy large saucepan. Add enough water to pan to cover beans by 4 inches. Let beans soak overnight at room temperature.
- Drain and rinse beans; return to same saucepan. Add 8 cups water, 1 tablespoon oil, smashed garlic clove, rosemary, and bay leaf. Bring to boil. Reduce heat to medium-low, partially cover, and simmer until beans are just tender, 1 to 11/2 hours. Season to taste with salt. (Can be prepared 2 days ahead. Cool slightly, cover, and chill.)
- Drain beans, reserving cooking liquid. Discard rosemary sprig and bay leaf. Heat remaining 2 tablespoons oil in heavy large pot over medium heat. Add onion, carrot, and celery. Sprinkle with salt and pepper. Sauté until vegetables are beginning to soften, about 10 minutes. Add chopped garlic and 1 teaspoon thyme; sauté 2 minutes. Add 2 cups reserved bean cooking liquid, 4 cups chicken broth, and beans. Bring to boil; reduce heat to medium and simmer uncovered until vegetables are tender, about 25 minutes. Cool soup 10 minutes. Meanwhile, sauté chorizo in heavy large skillet over medium-high heat until cooked through, breaking up lumps with back of spoon, about 5 minutes. Transfer chorizo to paper towels to drain.
- Using slotted spoon, remove 1 1/2 cups bean mixture from soup; reserve. Working in batches, puree remaining soup in blender until smooth. Return puree to pot. Stir in reserved whole-bean mixture, remaining 1 1/2 teaspoons thyme, chorizo, and cream. (Can be made 1 day ahead. Chill uncovered until cold. Cover and keep chilled.) Rewarm soup over medium heat, thinning with more broth if desired. Season with salt and pepper. Divide soup among bowls and serve.
LEEK, BUTTER BEAN AND CHORIZO GRATIN
A really easy, warming and tasty supper dish, that's low in fat. Fantastic with a glass of red wine!
Provided by Noo8820
Categories One Dish Meal
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oven to 200/180/Gas 6. Heat the oil in a large pan and fry the chorizo for a few minutes until slightly crisp and then scoop out, leaving the oil behind.
- Add the leeks to the oil with half of the garlic; cook for 5 minutes until soft. Pour in the sherry, beans and stock. Season, then bubble for 5 minutes.
- Blitz the bread to coarse breadcrumbs with the remaining garlic. Tip the leek mixture into an ovenproof dish. Stir in the chorizo and scatter over the breadcrumbs. Bake until golden, approx 10 minutes, and then serve with crusty bread.
Nutrition Facts : Calories 953.8, Fat 24.2, SaturatedFat 7, Cholesterol 33, Sodium 1809.8, Carbohydrate 109, Fiber 18.7, Sugar 10.8, Protein 31.7
LEEK, BUTTER BEAN & CHORIZO GRATIN
Use up slightly stale bread to make the crunchy topping for this easy bake
Provided by Good Food team
Time 35m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/fan 180C/gas 6. Heat the oil, fry the chorizo for a few mins until slightly crisp, then scoop out, leaving the oil behind. Add the leeks and half the garlic; cook for 5 mins until soft. Pour in the sherry, beans and stock. Season, then bubble for 5 mins.
- Meanwhile, blitz the bread to coarse crumbs with the remaining garlic. Tip the leek mixture into an ovenproof dish, stir in the chorizo and scatter over the crumbs. Bake for 10 mins until golden, then serve with crusty bread.
Nutrition Facts : Calories 275 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 7 grams sugar, Protein 15 grams protein, Sodium 2.41 milligram of sodium
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