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Chorizo and White Bean Soup

Chorizo and White Bean Soup

Chorizo and White Bean Soup

1 tablespoon olive oil
2 chorizo sausages, diced
1oz/30g salted butter
1 onion, chopped
½ large fennel bulb, chopped
½ carrot, diced
1 tablespoon tomato paste
1 tablespoon sherry vinegar
18fl oz/510ml homemade chicken stock
1 tin skinned cherry tomatoes or sieved tomato pulp
1 tin organic butter beans/white beans
1 bunch of coriander/cilantro chopped
fl oz/100ml of sour cream (generous spoonful per portion)

1) Place oil in heavy-bottom Dutch oven/large pan.
2) Add diced chorizo, and sauté until soft but not crisped, and the paprika oil released.
3) Remove chorizo.
4) Add butter to the pan.
5) Add onions, fennel and carrot.
6) Sauté for 10 minutes, with lid on.
7) Add sherry vinegar and allow the vegetables to absorb the liquid.
8) Stir in tomato paste and cook for 3 minutes.
9) Add tomatoes and simmer for 5 minutes.
10) Add stock, bring to the bubble and simmer for 40 minutes.
11) Leave to cool so that the flavours combine.
12) When ready to eat, place the beans and cooked chorizo into the cold soup, and heat slowly.

Serve in bowls, topped with sour cream and plenty of chopped fresh coriander

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