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Spanish-style chorizo and pipi soup
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Savory Spanish seafood soup with spicy chorizo.
Ingredients:
  • 18.20 gm olive oil
  • 25g unsalted butter
  • 1 leek (pale part only), halved lengthways, sliced
  • 2 garlic cloves, finely chopped
  • 110g chorizo, halved lengthways, sliced
  • 330ml bottle apple cider
  • 400g can cannellini beans, rinsed, drained
  • 1L (4 cups) chicken style liquid stock or good-quality fish stock
  • 40.00 ml plain flour
  • 1kg fresh pipis (see note) or clams (vongole)
  • 125ml cream
  • 1/2 bunch chives, chopped
  • 1 baguette, sliced and toasted
Instructions:
  • In a large saucepan over medium heat, warm oil and butter until bubbling. Cook leek, stirring occasionally, for 5-6 minutes until tender. Stir in garlic and chorizo, and cook for an additional 2-3 minutes until aromatic. Pour in cider, add beans and fish stock, then simmer until heated through.
  • Mix the flour into 1/3 cup (80ml) hot water until dissolved, then stir this into the pan. Toss in the pipis and cook covered for 2-3 minutes until they open up. Pour in the cream, season to taste, and stir everything together until well combined. Remove from heat, portion into bowls, top with chives, and serve with toasted baguette.

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