春秋彩票

Budget-friendly leek, butter bean & crispy chorizo soup in a simple bowl

Leek, butter bean & crispy chorizo soup

  • Rating: 5 out of 5.17 ratings
    Rate
    loading...
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

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

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

  • Freezable
Nutrition: Per serving
NutrientUnit
kcal412
fat30g
saturates15g
carbs13g
sugars3g
fibre6g
protein19g
salt1.7g
Advertisement

Ingredients

Method

  • STEP 1

    Heat the butter and a glug of olive oil in a 春秋彩票: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 2

    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 春秋彩票:hand-held blender, then stir in the crème fraîche and season to taste. Keep warm over a low heat. 

  • STEP 3

    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.

  • STEP 4

    Heat the butter and a glug of olive oil in a 春秋彩票: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 5

    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 春秋彩票:hand-held blender, then stir in the crème fraîche and season to taste. Keep warm over a low heat. 

  • STEP 6

    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.

Goes well with

  • Comments, questions and tips

    Overall rating

    Rating: 5 out of 5.17 ratings
Advertisement
Advertisement
  • Graze snack box

    New! Good Food DealReceive a free Graze box delivered straight to your door.

    Get offer
Advertisement

Sponsored content

春秋娱乐 春秋娱乐 春秋娱乐 春秋娱乐 春秋娱乐