White Bean and Celeriac Soup with Crispy Chorizo
serves 4-6 as a starter
1 onion, chopped
1 leek, white part chopped
2 cloves garlic, chopped
2 bay leaves
2 Tbsp thyme leaves, chopped
1 660g jar , drained and rinsed
1 large celeriac, peeled and chopped
1 Granny Smith apple, peeled and cored, then chopped into small dice
2 tsp castor sugar
1 packet , sliced into strips
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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