BUTTER BEAN SOUP WITH ROSEMARY CHORIZO CRUMBS
A great way to use up a little bit of chorizo. And really adds flavour and texture to the soup! It’s SOUPER filling… And it’s ready in 30 mins!
A small knob of butter
olive oil, for frying
2 large leeks, sliced
1 large garlic clove, minced
2 cans of butter beans, drained
700ml hot chicken stock
4 tbsp crème fraîche
150g chorizo, finely chopped
2-3 rosemary sprigs, leaves picked and finely chopped
Fry your leeks in some butter on a medium heat. Try not to brown them, you’re looking for a light golden brown. Then add garlic for 1-2 mins.
Add your beans, followed by the stock simmer for 10-15 mins. Allow to cool and blitz into a smooth soup. And crème fraîche and season with salt and pepper. Keep on a very low heat to stay warm.
Next fry your chorizo in a little oil until crisps. You can brake it up into a crumb. Then add your rosemary for 1 min. Once done serve your soup and top with the chorizo and rosemary crumb and enjoy!