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Method        

The perfect starter with a brilliant veloute

White Bean Veloute with Langoustine & Chorizo

SERVES 4

TIME 70 MIN + OVERNIGHT

DIFFICULTY = EASY

50g of uncooked chorizo, chopped into medium sized chunks

8 langoustines, peeled and de-veined   BUY ONLINE

4 baby leeks, trimmed

Salt

Pepper

Velouté

1 onion, peeled

1 carrot, peeled

1 leek, white part only

200ml of white wine

1l chicken stock

200ml of double cream

1/4 lemon, juiced

1 dash of tarragon vinegar

Beans

200g of dried white haricot beans

Smoked Bacon

50g of smoked bacon

 

Soak the beans in plenty of cold water overnight. Drain the beans from their soaking water and set aside (discard the water). Then, fry the smoked bacon in a large saucepan until the fat renders out

Add the vegetables and cook for about 2 minutes. Add the white beans, then add the white wine and cook until the wine has evaporated

Add the chicken stock and cook for 25-30 minutes until the beans are very soft

With a slotted spoon remove and discard the bacon and the vegetables. Then add the cream

Liquidise to a velvet texture and strain through a fine sieve. Then, season the soup well with salt, pepper, lemon juice and tarragon vinegar and keep warm

Blanch the baby leeks in a pan of boiling salted water, then remove and keep warm. Heat a frying pan and add the chorizo

Cook until the oil is released. Add the langoustines and cook for a minute on each side. Then add the leeks to warm

Place the langoustines, chorizo and baby leeks into warmed bowls and pour the soup over

 

 

 

 

 

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