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White Bean and Celeriac Soup with Crispy Chorizo

White Bean and Celeriac Soup with Crispy Chorizo

serves 4-6 as a starter

2 Tbsp extra virgin olive oil  (EVO)
50g Lewis Road Creamery unsalted butter
1 onion, chopped
1 leek, white part chopped
2 cloves garlic, chopped
2 bay leaves
2 Tbsp thyme leaves, chopped
1 660g jar El Navarrico large white beans , drained and rinsed
1 large celeriac, peeled and chopped
500ml Sabato chicken stock
250ml water
1 Granny Smith apple, peeled and cored, then chopped into small dice
2 tsp castor sugar
1 packet Gran Reserva chorizo , sliced into strips
300mls Lewis Road Creamery single cream
Sea salt and freshly ground black pepper
¼ cup flat-leaf parsley, finely chopped

Heat 1 Tbsp EVO and half of the butter in a medium saucepan over a medium low-heat.  Add onion and leek, and cook stirring until softened, for 3-4 minutes. Add garlic, bay leaves, thyme, beans, celeriac, stock and water. Bring to the boil, then reduce heat to low and cook, partially covered, for 15-20 minutes until celeriac is tender.  Cool slightly.

Meanwhile, heat the remaining butter in a frypan over high heat. Combine apple and sugar, then add to the frypan and cook turning frequently until caramelised.  Set aside and wipe the frypan clean.

Add remaining oil to the frypan and cook the chorizo for 2-3 minutes until cooked through and crisp. Remove from pan and drain on paper towel, reserving pan juices.

Blend soup in batches then return to pan. Add the cream, season and warm gently. Serve sprinkled with apple, chorizo and parsley to garnish. Drizzle over pan juices.

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