Prep: 10 mins
Cook: 30 mins
Easy Serves 6
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
Method
Step 1
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.
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 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
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