Celeriac & white bean soup with crispy chorizo and glazed apple
Celeriac
& white bean soup with crispy chorizo and glazed apple
Serves 4-6 as a starter
·
2 tbs olive oil
·
50g unsalted butter
·
1 onion, chopped
·
1 leek (white part only), chopped
·
2 garlic cloves, chopped
·
2 bay leaves
·
2 tbs chopped thyme leaves
·
400g can butter beans, rinsed, drained
·
1 celeriac, peeled, chopped
·
21/2 cups (750ml) chicken stock
·
1 Granny Smith apple, peeled, cored, cut into 1cm pieces
·
10g caster sugar
·
1 fresh chorizo, sliced
·
200ml pure (thin) cream
·
1/4 cup finely chopped flat-leaf parsley, to serve
Heat 1 tbs oil and 20g butter in a saucepan over medium-low
heat. Add onion and leek, and cook, stirring, for 3-4 minutes until softened.
Add garlic, bay leaves, thyme, beans, celeriac and stock. 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 remaining 30g butter in a fry pan over high
heat. Combine the apple and sugar, then cook, turning, until caramelised. Set
aside and wipe the pan clean. Add remaining 1 tbs oil and cook 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 with cream.
Season and warm gently.
Serve with apple, chorizo and parsley, drizzled with chorizo
oil from the pan.
