Wednesday, September 17, 2008

1st post - Cannellini & Chorizo Soup

Welcome, as a renter of property rather than an owner, I often (read always) end up with a crap tiny kitchen to work in, much to my dismay (usually, number of bedrooms, sun, size of lounge & price override the want of a nice kitchen), but in hardship comes inspiration and the need to not let my surroundings get the better of me!

I do promise in future posts to include images of the process and final product of recipes but not in this one sorry.

A major staple in my pantry is always canned beans, they are so versatile and can be used to create great dishes.

Cannellini & Chorizo Soup
Ingredients
Celery
Chorizo
Potatoes (Nadine or similar)
Shallots
Butter
Olive Oil
Garlic
Cannellini beans
Stock (chicken)
Thyme

Mise en place
Finely dice - Celery, Chorizo, Shallots & Garlic
Very thinly slice - Potatoes
Warm - Stock

Method
In a pot, warm olive oil till very hot and add shallots, garlic, thyme and half the celery saute till soft & transparent. Remove thyme. Season well with salt (sea) and pepper. Add beans and stock and let simmer gently while you work on the rest.

In a saute pan, add oil and when very hot add the rest of the celery and saute till soft then add diced chorizo and cook until nicely caramelised. Set aside on a plate or in a bowl.

In the same pan, add a good knob of butter & thyme and just before it browns lay out the potatos in the pan and let them sit, basting now and then with the butter (they will cook quickly).

While the potatoes are cooking, take the simmering beans and blend until silky smooth, (add back to the pot) add in chorizo and celery and let simmer very gently, add the potatoes (minus the thyme) to the pot and let simmer for a minute or two.

Season to taste.

Serve in bowls, finish with a swirl of olive oil and cracked pepper.

A good hunk of crusty bread and butter is a perfect way to sop this soup up.

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