Butter Bean, Leek and Chorizo Soup

by Frank (Serves 2, easy doubled).

Ingredients

• 30g Butter.
• 1 Large Leek, include some green for colour.
• 400g can Butter Beans, drained and rinsed.
• 1 clove garlic, mashed.
• 450ml Chicken or Vegetable stock.
• 2 Tbsp Creme Fraiche, and a little extra to serve.
• 100gm Chorizo, skinned and finely cubed. ***
• 2 sprigs Rosemary, leaves chopped finely.
• *** Smoked bacon can substitute well here.

Method

1. Heat the butter in a little Olive Oil over medium heat.
2. Add the leeks and fry for 15 mins until softened.
3. Add the garlic and cook a further minute.
4. Add butter beans and pour over the stock, simmer for 10 minutes.
5. Puree in a blender (or use a stick blender) until smooth. You could leave a few beans whole.
6. Stir in the creme fraiche and season to taste.
7. Fry the chorizo (or bacon) in a little oil until crispy and stir in the rosemary.
8. Ladle the soup into bowls and top with the chorizo and rosemary mixture.
9. A swirl of creme fraiche perhaps?
10. Serve with some crusty French bread.