Scoff | Chorizo, Kale And Butter Bean Soup | Winter Warmers 3 @ScoffTV | Uploaded January 2015 | Updated October 2024, 1 hour ago.
Back with another episode of Winter Warmers, MasterChef finalist Jack Lucas shows you how to create a deliciously warm chorizo, kale and butter bean soup, perfect for those winter nights.
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INGREDIENTS:
130 g Chorizo Sausage
1 Onion
1 Carrot
1 Stick of Celery
2 Cloves of Garlic
600 ml Chicken Stock
2 Tins of Pre Cooked Butter Beans
1 Orange Zest
3 Handfuls Kale
1 tsp Smoked Paprika
Bunch of Flat Leaf Parsley
2 Slices of Sourdough
STEP 1: CHORIZO
Chop the chorizo into 1cm cubes and fry off in a little oil until golden, cooked through and the oils have leaked out in to the pan.
STEP 2: COOK REMAINING INGREDIENTS
Remove the chorizo with a slotted spoon and gently fry the chopped onion, celery, carrot and garlic in the remaining oil until translucent and softened – try not to over-caramelize at this stage. Season well with salt and pepper and the paprika, add in the butter beans and the stock and the zest of the orange and cook for 5-10 minutes. Add in the kale, cook for 3 minutes.
STEP 3: BLEND
While the soup is cooking bash together some chopped parsley with a pinch of sea salt and some olive oil. Grind to form a parsley oil. Once the soup if cooked pour it into a blender and whizz to a smooth soup. Meanwhile, lightly brush the sourdough in olive oil and place in a griddle pan until toasted.
STEP 4: GARNISH AND SERVE
Garnish with a little orange zest, the cooked chorizo and the a drizzle of the parsley oil.
Back with another episode of Winter Warmers, MasterChef finalist Jack Lucas shows you how to create a deliciously warm chorizo, kale and butter bean soup, perfect for those winter nights.
Subscribe! youtube.com/subscription_center?add_user=Videojugfoodanddrink
Check Out Our Channel Page: youtube.com/user/Videojugfoodanddrink
Like Us On Facebook! facebook.com/pages/Food-Drink-Club/382470928450558
Follow Us On Twitter! twitter.com/videojugfood
Watch This and Other Related films here:
videojug.com/film/chorizo-kale-and-butter-bean-soup
INGREDIENTS:
130 g Chorizo Sausage
1 Onion
1 Carrot
1 Stick of Celery
2 Cloves of Garlic
600 ml Chicken Stock
2 Tins of Pre Cooked Butter Beans
1 Orange Zest
3 Handfuls Kale
1 tsp Smoked Paprika
Bunch of Flat Leaf Parsley
2 Slices of Sourdough
STEP 1: CHORIZO
Chop the chorizo into 1cm cubes and fry off in a little oil until golden, cooked through and the oils have leaked out in to the pan.
STEP 2: COOK REMAINING INGREDIENTS
Remove the chorizo with a slotted spoon and gently fry the chopped onion, celery, carrot and garlic in the remaining oil until translucent and softened – try not to over-caramelize at this stage. Season well with salt and pepper and the paprika, add in the butter beans and the stock and the zest of the orange and cook for 5-10 minutes. Add in the kale, cook for 3 minutes.
STEP 3: BLEND
While the soup is cooking bash together some chopped parsley with a pinch of sea salt and some olive oil. Grind to form a parsley oil. Once the soup if cooked pour it into a blender and whizz to a smooth soup. Meanwhile, lightly brush the sourdough in olive oil and place in a griddle pan until toasted.
STEP 4: GARNISH AND SERVE
Garnish with a little orange zest, the cooked chorizo and the a drizzle of the parsley oil.
