Broad bean & chorizo soup
Ingredients
- 2 tablespoons olive oil
- 1 large onion roughly chopped
- 500 g potatoes diced
- 150 g chorizo diced
- 4 to matoes diced
- 300 g frozen broad beans
- 1.5 litres chicken stock
- salt and pepper basil leaves to garnish
- Olive tapenade toasts
- 12 slices French bread
- 2 garlic cloves halved
- 4 tablespoons green olive tapenade or black olive tapenade
Instructions
- Heat the oil in a large saucepan, add the onion, potatoes and chorizo and fry for 5 minutes, stirring regularly until just beginning to soften.
- Stir in the tomatoes, broad beans and stock, season and bring to the boil. Cover and simmer for 15 minutes until the vegetables are tender.
- Mash some of the potatoes roughly with a fork to thicken the soup slightly. Taste and adjust the seasoning if needed.
- Toast the bread on both sides then rub one side with the halves of garlic and spread with the tapenade. Ladle the soup into bowls and top with the tapenade toasts and sprinkle with basil leaves to garnish.
Notes / Tips / Wine Advice:
For homemade green olive tapenade, to serve on the toast, stone 250 g (8 oz) green olives then finely chop them in a food processor with a small bunch of fresh basil, 2 garlic cloves, 2 teaspoons drained capers, 4 tablespoons olive oil and 1 tablespoon white wine vinegar. This tapenade can also be served with crudités or tossed with pasta. Any remaining tapenade can be stored for up to two weeks in the refrigerator in a small jar with the surface covered with a little extra olive oil.
