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
Prep:10 mins
Serves 6
30g unsalted butterolive oil, for frying2 large leeks, sliced1 large garlic clove, crushed2 x 400g cans butter beans, drained and rinsed800ml hot chicken or vegetable stock4 tbsp crème fraîche, plus extra to serve225g chorizo, finely cubed4 rosemary sprigs, leaves picked and finely choppedbread, to serve
STEP 1Heat 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.STEP 2Tip 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. STEP 3Meanwhile, 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.
