Chorizo & Bean Soup

Ingredients

• garlic
• orange peel zest
• tomatoes
• celery
• carrots
• red onion
• chorizo (Nigel used Castellano’s Chorizo but you should try with Yorkshire Chorizo!)
• cannellini beans
• fresh oregano or basil
• fennel seeds
• chilli flakes

Method

1. chop garlic, onions, carrots, celery, tomatoes & oregano
2. add fennel seeds, chilli flakes & orange zest
3. cover with water
4. add cannellini beans & chopped or sliced chorizo
5. simmer; stir in more basil or oregano to serve & finish with orange zest

Nigel Slater’s Simple Suppers – Series 2

The Secret Supper guests tucking into Yorkshire Chorizo & Bean Soup.

Ingredients

• Carrot
• Onion
• Leek
• Celery
• Garlic
• Yorkshire cold pressed extra virgin rapeseed oil
• Yorkshire chorizo
• Butter beans
• Ham stock
• Tomato paste
• Cracked black pepper
• Salt

Method

1. Sweat veg in the rapeseed oil until soft
2. Add diced chorizo and fry a little longer until the chorizo oil & paprika start releasing into the veg
3. Add Ham stock & Tomato paste and leave for a long slow simmer, skimming of any excess oil if necessary
4. Add the butter beans for the last 10 mins simmer just to warm through but NOT to take on the chorizo paprika colour
5. when serving sprinkle each bowl with with a good pinch of chopped parsley
6. Check seasoning as you go and be careful with salt, plenty of cracked black pepper, long slow simmer skimming off any excess oil…..

with thanks to Andrew Addis-Fuller for the recipe/method.

Channel4 The Secret Supper Club Website

A substantial and warming soup for days when it rains and it should be summer.

Using the spicy chorizo gives it an extra kick, but it works with any of the available flavours. This soup is even better when you re-heat it as it matures nicely in the fridge just like the chorizo itself.

Serves 4-6

Ingredients

• 2 tbsp olive oil
• 1 whole Yorkshire Chorizo, finely diced
• 2 thick slices of Paganum bacon finely diced
• 1 onion, finely chopped
• 2 celery stalks, finely chopped
• 2 cloves garlic, finely chopped
• 1 x 410g tin chickpeas
• 1 400g tin chopped tomatoes (or good ripe fresh tomatoes)
• 1 litre chicken stock
• Salt and pepper
• 450g baby spinach leaves (chopped)

Method

1. Place the olive oil in a large saucepan on the heat and add the diced chorizo and bacon. Cook for a minute or two until the chorizo colours the oil then add the chopped onion, celery and garlic. Cook gently with the lid on until the onion is completely cooked, about 10-15 minutes.
2. Add the spinach, chickpeas, tomatoes and the chicken stock, bring back to the boil and simmer for about 40 minutes.
3. If you prefer a creamier consistency you can blitz half of the soup in a food processor at this point and then add it back to the pan.
4. Taste for seasoning, add salt and pepper if necessary.
5. Serve (great with a few parmesan shavings on top)

Thanks to Ian Smith for the recipe & photo.