What do you think of these cute soup bowls I got for Christmas?
I used them to serve up one of my favourite soups – chorizo and butterbean. If you’d like to make it, here’s the recipe, it uses very little ingredients and will make 4 starter portions of 2 main portions – the butterbeans make it a filling lunch.
1 chorizo cooking sausage, cut into cubes
1/2 glass white wine
1 tin of chopped tomatoes
1 tin of butterbeans
1 bay leaf
1 tbsp tomato puree
salt & pepper
– Fry the chorizo on a medium to low heat for 5 minutes, so the oils ooze out
– Add the glass of white wine, leaving to sizzle for a minute, then adding the drained butterbeans and cooking for 2 minutes
– Pour in the tin of chopped tomatoes, the tbsp tomato puree, add the bay leaf for depth of flavour, season with salt & pepper and put in some dried chilli flakes (to taste)
– bring to the boil and simmer for 10 minutes – as with any soup the longer you cook it for the tastier it is, but after 10 minutes this is ready to serve