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Celeriac and white bean soup with crispy chorizo and glazed apple
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Elevate winter soups with crispy chorizo and sweet glazed apple topping.
Ingredients:
  • 36.40 gm olive oil
  • 50g unsalted butter
  • 1 onion, chopped
  • 1 leek (white part only), chopped
  • 2 bay leaves
  • 40.00 ml chopped thyme leaves
  • 400g can butter beans, rinsed, drained
  • 1 celeriac, peeled, chopped
  • 750ml chicken stock
  • 1 Granny Smith apple, peeled, cored, cut into 1cm pieces
  • 10g caster sugar
  • 1 fresh chorizo, sliced
  • 200ml pure (thin) cream
  • 62.50 ml flat-leaf parsley, finely chopped, to serve
Instructions:
  • In a saucepan over medium-low heat, heat 1 tablespoon of oil and 20g of butter. Sauté onion and leek until softened, about 3-4 minutes. Stir in garlic, bay leaves, thyme, beans, celeriac, and stock. Bring to a boil, then simmer on low heat, partially covered, for 15-20 minutes until celeriac is tender. Allow to cool slightly before serving.
  • Heat the remaining 30g butter in a frypan over high heat until sizzling. Combine the apple and sugar, then cook until caramelised, turning occasionally. Set aside. Wipe the pan clean and add the remaining 1 tbs oil. Cook the chorizo for 2-3 minutes until crispy and cooked through. Remove from the pan, drain on paper towel, and keep the delicious pan juices.
  • Puree the soup in batches until smooth, then transfer back to the pot and stir in the cream. Season to taste and heat gently before serving.
  • Top with a flavorful combination of apple, chorizo, and parsley, then generously drizzle with the aromatic chorizo oil from the pan.

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