Winter soups taste sensational with crispy chorizo and glazed apple.
- Heat 1 tablespoon 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 frypan 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.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set