Home
Recipes
Leek, butter bean & crispy chorizo soup

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

Leek, butter bean & crispy chorizo soup

Name: Leek, butter bean & crispy chorizo soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 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

Esther Clark

Save recipe

Serves 6

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4.7 out of 5.72 ratingsRate

loading...

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

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Sausage, mustard & apple hash

A star rating of 4.6 out of 5.40 ratings

Chipotle sweet potato & black bean stew with cheddar dumplings

A star rating of 4.8 out of 5.191 ratings

Puttanesca baked gnocchi

A star rating of 4.6 out of 5.86 ratings

Ingredients

Nutrition

Units:

MetricUS

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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal412
fat30g
saturates15g
carbs13g
sugars3g
fibre6g
protein19g
salt1.7g

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.

Recipe from Good Food magazine, December 2018

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.7 out of 5.72 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now