50g of uncooked chorizo, chopped into medium sized chunks
8 langoustines, peeled and de-veined
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
Method
1
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
200g of dried white haricot beans
50g of smoked bacon
2
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
1 onion
1 carrot
1 leek
200ml of white wine
3
Add the chicken stock and cook for 25-30 minutes until the beans are very soft
1l chicken stock
4
With a slotted spoon remove and discard the bacon and the vegetables. Then add the cream
200ml of double cream
5
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
salt
pepper
1/4 lemon
1 dash of tarragon vinegar
6
Blanch the baby leeks in a pan of boiling salted water, then remove and keep warm. Heat a frying pan and add the chorizo
4 baby leeks
50g of uncooked chorizo, chopped into medium sized chunks
7
Cook until the oil is released. Add the langoustines and cook for a minute on each side. Then add the leeks to warm
8 langoustines
8
Place the langoustines, chorizo and baby leeks into warmed bowls and pour the soup over at the table in front of your guests