New Year and a recipe for Leek and White Bean Soup with Chorizo
Happy New Year!
I don’t make new year’s resolutions, never have in fact. Far too much pressure in my opinion, why heap such an amount of expectation on top of yourself just because it is the start of another year. One which in my case, I started especially hung over, definitely not a day to try and muster up the will power to stop smoking, get fit, loose weight or what ever new year goal has been set. Instead I ate some comfort food, had a quick walk, drank loads of water, and went to bed really early and loved every minute of it, safe in the knowledge that for the rest of the year, I generally eat well, get exercise and enjoy as much spare time as I can either in the company of my friends and family or in the kitchen doing what I love best.
(And for the record, I used to smoke, a lot – gave them up thank god, in the middle of the year not at new year, and despite the odd craving, I’m happy to report I’m still off them).
This soup can be whipped up in no time, full of the goodness of the vegetables and beans and especially lovely with the crispy Chorizo on top.
Leek and White Bean Soup with Chorizo
5 leeks washed, trimmed and chopped
1 400gr tin of white beans (butter, cannellini, which you prefer) drained and rinsed
1 ltr veg stock
1 oz butter and 3 tbsp rapeseed oil
Heat the oil and butter until foaming
Tip in the leeks, season really well and mix to ensure they are covered in the butter & oil mix.
Turn down the head and let them sweat for about 10 minutes until softened.
Tip in the beans, mix well and add the stock.
Bring up the just boiling and turn down and cook for about 10 more minutes until the leeks are fully cooked.
Blend really well, taste and adjust for seasoning.
Just before seasoning, cut 3″ piece of chorizo into small dice and cook on medium pan until crispy and releases the oil.
Top each bowl of soup with some of the chorizo and drizzle over some of the oil and serve.