Butter bean bacon and chorizo soup

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4 servings Prep: 20 mins, Cooking: 26 mins
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Pulses

By Food24 November 03 2009
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Ingredients (13)

4.00 bacon — rindless rashers
30.00 ml butter
2.00 onion — finely chopped
3.00 carrots — peeled, finely diced
2.00 garlic — cloves, finely chopped
45.00 ml flour — cake
850.00 ml stock — chicken
1.00 bay leaves
840.00 g butter beans — tinned, drained
1.00 chorizo — finely sliced
50.00 g fresh chives — chopped
0.00 sea salt and freshly ground black pepper
0.00 cream
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Method:

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.



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