Steps
- Melt 30g of unsalted butter with a little olive oil in a casserole over medium heat. Cook 2 large sliced leeks for 15 minutes, until soft and golden. Stir in 1 large crushed garlic clove for 1 minute.
- Add 800g of canned butter beans, drained and rinsed, and 800ml of hot chicken broth. Simmer uncovered for 10 minutes. Blend until smooth, stir in ¼ cup of crème fraîche, season, and keep warm over low heat.
- Meanwhile, heat a little olive oil in a skillet over medium heat. Fry 225g of finely diced chorizo for 5 minutes, until crisp. Add the finely chopped leaves from 4 rosemary sprigs and cook for 1 minute.
- Ladle the soup into bowls and spoon over the chorizo, rosemary, and oil from the pan.