Spanish-style chorizo and pipi soup

Spanish-style chorizo and pipi soup

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This hearty Spanish-style soup combines spicy chorizo with beautiful fresh seafood.

The ingredient of Spanish-style chorizo and pipi soup

  1. 1 tbs olive oil
  2. 25g unsalted butter
  3. 1 leek (pale part only), halved lengthways, sliced
  4. 2 garlic cloves, finely chopped
  5. 110g chorizo, halved lengthways, sliced
  6. 330ml bottle apple cider
  7. 400g can cannellini beans, rinsed, drained
  8. 1L (4 cups) Massel chicken style liquid stock or good-quality fish stock
  9. 2 tbs plain flour
  10. 1kg fresh pipis (see note) or clams (vongole)
  11. 1/2 cup (125ml) pure (thin) cream
  12. 1/2 bunch chives, chopped
  13. 1 baguette, sliced and toasted

The instruction how to make Spanish-style chorizo and pipi soup

  1. Heat oil and butter in a large saucepan over medium heat. Add the leek and cook, stirring, for 5-6 minutes until softened. Add garlic and chorizo, and cook, stirring occasionally, for a further 2-3 minutes until fragrant. Add the cider, beans and fish stock, then bring to a simmer.
  2. Dissolve the flour in 1/3 cup (80ml) hot water and add to the pan, stirring to combine. Add the pipis to the pan and cook, covered, for 2-3 minutes until they open. Add the cream, season and stir until combined. Remove from heat and divide among bowls. Scatter with chives and serve with toasted baguette.

Nutritions of Spanish-style chorizo and pipi soup

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calories: https://schema.org
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