Butter bean and prosciutto soup with egg and chorizo slice

Recipe from: 8/15/2005 12:00:00 AM
Ingredients 14
Servings 4
Time 10

Ingredients

  • 2
    Tbs
    butter
  • 2
    leeks, chopped
  • 820
    g
    butter beans, drained
  • 500
    ml
    chicken stock
  • 125
    ml
    cream
  • 2
    tsp
    salt and freshly ground black pepper
  • 4
    slices prosciutto or bacon, fried until crisp
  • 0
    Egg and chorizo slice
  • 1
    onion, sliced
  • 6
    free-range eggs
  • 250
    ml
    cream
  • 1
    chorizo sausage, sliced
  • 1
    tsp
    salt and freshly ground black pepper, to taste
  • 1
    Tbs
    olive oil
 

Method

50
 
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.

 

Read more on: pulses  |  bake
 

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