Butter bean and prosciutto soup with egg and chorizo slice

Fairlady
4 servings Prep: 10 mins, Cooking: 50 mins
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Pulses

By Food24 November 03 2009
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Ingredients (12)

2.00 butter
2.00 leeks — chopped
820.00 g butter beans — tinned and drained
500.00 ml stock — chicken
125.00 ml cream
2.00 tsp sea salt and freshly ground black pepper
4.00 prosciutto — or bacon, fried
Egg and chorizo slice
1.00 onion — sliced
6.00 eggs
250.00 ml cream
1.00 chorizo sausage — sliced
1.00 tsp salt and freshly ground black pepper — to taste
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Method:

Heat the butter and cook the leeks until soft. Add the butter beans, chicken stock and cream, and heat through. Blend until creamy and smooth, and add salt and freshly ground black pepper to taste. Top with a slice of fried prosciutto.

Egg and chorizo slice:
Preheat the oven to 180 ° C .Heat the olive oil and fry the onion until soft. Mix the eggs, cream, chorizo and fried onion together, and season. Pour into a greased baking dish and bake for 20 minutes or until set. Cut into squares and eat warm or cold.



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