Saffron carrot, cannellini beans and chorizo soup
Sounds wonderfully exotic and exxy but honestly, this is another of my cheap as chips recipes :)
In a pot
Melt 4tbls butter and a dash of olive oil.
When the butter is starting to bubble add a pinch of saffron.
Add one finely diced onion and a clove of garlic and cook until golden
Add two cups of finely chopped carrot (I watched Masterchef for the first time ever last week and saw such cute diced carrots -literally about 1mm x 1mxx)
Cook this over a low heat to let the carrot sweat and release it's flavours
Add 1 litre of chicken stock and bring to the boil.
In a frying pan saute until crisp but not burnt 1 thinly sliced chorizo. Drain of fat and bung into the soup pot with 2 cans of drain cannellini beans.
Serve with a homemade crusty loaf of bread.
2 comments:
I wondered at the 'Empty the fridge soup' recipe when I saw it in your menu plans. I thought I might give it a go, until I found myself looking at a limp red cabbage, some cheese, a dried piece of what used to be ginger and a floppy carrot.
Not even Crone could do this one! I thought.
I felt I was cheating if I used the pantry too - now I know!!
Crone - just read that you like Thai curries. Do you have limes, and kaffir lime in your garden?
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