LEEK, BUTTER BEAN & CRISPY CHORIZO SOUP

Leek, butter bean & crispy chorizo soup image

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

Provided by Esther Clark

Time 40m

Number Of Ingredients 10

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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

Steps:

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.

Nutrition Facts : Calories 412 calories, Fat 30 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 19 grams protein, Sodium 1.7 milligram of sodium