Butter bean bacon and chorizo soup

Recipe from: 8/8/2002 12:00:00 AM
Ingredients 13
Servings 1
Minutes 20


Serving Change
  • 4
    rashers bacon, rind removed
  • 30
  • 2
    onions, finely chopped
  • 3
    carrrots, diced
  • 2
    garlic cloves, finely chopped
  • 45
    cake flour
  • 850
    strong chicken stock
  • 1
    bay leaf
  • 840
    canned butter beans, drained
  • 1
    chorizo sausage, finely sliced
  • 50
    chives, chopped
  • salt and freshly ground black pepper
  • cream, extra chives and parsley for garnishing


A satisfying soup that can be served as a main course.
Use Russian sausages, frankfurters or crispy fried bacan as a more economical alternative to the chorizo.
Fry the bacan until crisp, leave to cool, crumble and set aside.
Heat the butter and sauté the onions, carrots and garlic over low heat for about 10 minutes or until soft but not browned.
Sprinkle flour on top and sauté for 1 minute.
Add the stock and bay leaf, bring to boil and simmer for 5 minutes, stirring continuosly.
Add the beans and simmer for another 5 minutes.
Add the chorizo and chopped chives and simmer for another 5 minutes. Season to taste with salt and freshly ground black pepper and garnish with crumbled bacon, cream, exta chives and parsley.

Read more on: pulses  |  soup


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