RECIPE: Leek, butter bean & crispy chorizo soup

GREAT with crusty bread. Serves: 6.

Ingredients

30g butter

Olive oil, for frying 2 large leeks, sliced 1 garlic clove, crushed 2 x 400g cans butter beans, rinsed 800ml chicken stock 4 tbsp creme fraiche, plus extra to serve 225g chorizo, cubed

4 rosemary sprigs, leaves picked and chopped

Method

1 Heat butter and glug of oil in a casserole over medium heat. Fry leeks for 15 minutes until softened and beginning to turn golden brown. Stir through garlic and cook for a minute.

2 Tip butter beans into pan, pour over hot stock and simmer, uncovered, for ten minutes. Blitz until smooth with a blender, stir in creme fraiche and season. Keep warm.

3 Fry chorizo in a glug of oil over a medium heat for five minutes until oily and crispy. Stir in rosemary and cook for a minute. Ladle soup into bowls and top with rosemary and chorizo mixture, plus any oil in pan.

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